help with cure calculation

Discussion in 'Bacon' started by thatcho, Dec 30, 2014.

  1. thatcho

    thatcho Meat Mopper

    So just purchased some of Waltons bacon cures one says 2lbs to on 100lbs of bellies. I only do small quantities of bellies and try to keep em to 5lb slabs. Any assistance would be great.
  2. thatcho

    thatcho Meat Mopper

    The dry rub cure says 5lbs to 100lbs

    And the maple cure says 2lbs to 100lbs of bellies
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The maple cure is what I use on bacon.... It's 0.75% nitrite, that's why the 2#'s per 100.....

    Sooo, 5#'s of bacon, add 2% of the weight of the bacon, in cure, to the slab.... using metrics, 5#'s = 2270 grams.... X 0.02 = 45 grams of cure mix needs to be added... Using American, 5#'s X 16 = 80 ounces X 0.02 = 1.6 ounces of cure mix needs to be added to the 5# belly...
    Bag it in a zip bag... massage and turn for 8-10 days in the refer.... rinse, dry, form a pellicle and smoke..... You will not need to soak... the salt level is less than 2%... you may want to add additional salt...
    thatcho likes this.
  4. thatcho

    thatcho Meat Mopper

    Dave your a life saver. Thank you for the assistance. Smoke on

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