Bacon math help!

Discussion in 'Bacon' started by buckinducks, Apr 15, 2016.

  1. buckinducks

    buckinducks Smoke Blower

    Have a 3.125kg 3125 gram belly skin off.

    Would like to dry rub.
    How much cure #1
    Salt
    Sugar , brown ?

    If anyone can convert the cure to teaspoons or what not that would be great. My scale has not arrived yet and this thing needs to be cured !
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Apr 15, 2016
  3. buckinducks

    buckinducks Smoke Blower

    Thanks for the reply , I ended up going with pops wet brine. Seemed to be less difficult to screw up. Tried deleting this thread but couldn't figure it out.
    Will start a new one of my first belly
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That's ok. Pops brine works great...JJ
     

Share This Page