Bacon math help!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

buckinducks

Smoke Blower
Original poster
May 4, 2014
103
14
Canada
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 !
 
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
 
That's ok. Pops brine works great...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky