Universal Cure Calculator.........

[pops6927]

Do you have javascript enabled in your browser Pops?

Yes

What web browser are you using Pops?
Is anyone else having that problem?
I'll move the other calculator later today.
~Martin

Google Chrome

don't know

thanks!

Just curious, do you happen to have your browser font size set to larger than normal?
I was able to re-create the problem by doing that.
Some browsers also render the font naturally larger making the calculator larger and causing the overlap.
I'm asking so that I can prevent the problem in the future.
~Martin

no

 

[diggingdogfarm]

Give it a try now Pops.


~Martin

 

[pops6927]

Perfect! Thank you!

 

[pops6927]

well, now the calculator disappeared.

 

[diggingdogfarm]

Yeah, I took it off because I would have had to drop it way down below the cure calculator.


~Martin

 

[diggingdogfarm]

I moved it over above the weight converter, maybe it'll work okay there.

http://www.diggingdogfarm.com/page2.html

~Martin

 

[BGKYSmoker]

Nice Calculator there Martin

3 N[sub]2[/sub]H[sub]4[/sub] → 4 NH[sub]3[/sub] + N[sub]2[/sub]

N[sub]2[/sub]H[sub]4[/sub] → N[sub]2[/sub] + 2 H[sub]2[/sub]

4 NH[sub]3[/sub] + N[sub]2[/sub]H[sub]4[/sub] → 3 N[sub]2[/sub] + 8 H[sub]2[/sub]

JK.................

 

[diggingdogfarm]

LOL!


~Martin

 

[cesarschoice]

Martin -- Thank you very much for your webpage setup! This is a great tool which I will definitely use!!!

 

[JckDanls 07]

Martin.. thx for taking time and doing this.... When I open it the calculator is over top (overlapped) of the instructions for the converter

 

[diggingdogfarm]

Martin.. thx for taking time and doing this.... When I open it the calculator is over top (overlapped) of the instructions for the converter

Thanks!

I'll move it ASAP.


~Martin

 

[diggingdogfarm]

I set up a weight units converter that is easier to use than the previous and a regular calculator that's more featue rich.

Check it out......

http://diggingdogfarm.com/page2.html


~Martin

 

[pops6927]

Nice Calculator there Martin

3 N[sub]2[/sub]H[sub]4[/sub] → 4 NH[sub]3[/sub] + N[sub]2[/sub]

N[sub]2[/sub]H[sub]4[/sub] → N[sub]2[/sub] + 2 H[sub]2[/sub]

4 NH[sub]3[/sub] + N[sub]2[/sub]H[sub]4[/sub] → 3 N[sub]2[/sub] + 8 H[sub]2[/sub]

JK.................

Hmmmm ... that sounds like something for Nintendo.... but edible! 

  LOL!

Great job on the calculator!

  Have a burger and party!

 

[pops6927]

I would recommend 1 thing;

Either add some instructions at the top first (like what you did in your first posts), or at minimum change it from "Weight of Meat" to "Weight of Meat and Liquid".

 

[pops6927]

So, to see if I understand this right, if I wanted to do a pork butt for buckboard bacon and make up a gallon of my brine's recipe to cover it in with lo-salt recipe:

1 gallon of water

1 lg tbsp cure #1 (about an ounce)

¼ cup salt

1 cup sugar

1 cup brown sugar

it would be about like this:

A little hard to see, just click on it and it will get bigger.

8 lbs of pork butt plus 1 gallon of water = 16

in grams, 7257.44

Cure #1 = 25.55 g  .9 ounce

2% salt = 121.2  --  about 4 ounces or ¼ cup

12% sugars = 870.89 -- almost 32 ounces (sweet pickle brine)

However, if you just put in 7257.44 weight of meat and water then it will still sufficiently brine the product safely and effectively, and you can play around with it like I've done to further enhance your pickling.

 

[diggingdogfarm]

The ppm should be 200, otherwise, it's correct, but I'd cut the sugar back by at least half, a cup of sugar weighs approximate 210 grams.


~Martin

 

[diggingdogfarm]

Remember that in equilibrium brining a 1:1 brine works good for small piece of meat, but a strong brine like a 2:1 brine or stronger and pumping works best for larger pieces of meat.

That's the way I've done it for years influenced by ancestors and that's what's customary in others parts of the world too.

This is from the Marianski's......

"In Poland where people have smoked meats for hundreds of years, almost everybody (meats plants included) uses the following weight ratio: from 30 % to 40 % of water to 100 % of meat. That means that for 1 kg (2.2 lbs) of meat we add 0.4 liters (400 mg) of water. Keep in mind that 1 liter of water weighs exactly 1 kg."

~Martin

 

[daveomak]

Remember that in equilibrium brining a 1:1 brine works good for small piece of meat, but a strong brine like a 2:1 brine or stronger and pumping works best for larger pieces of meat.

That's the way I've done it for years influenced by ancestors and that's what's customary in others parts of the world too.

This is from the Marianski's......

"In Poland where people have smoked meats for hundreds of years, almost everybody (meats plants included) uses the following weight ratio: from 30 % to 40 % of water to 100 % of meat. That means that for 1 kg (2.2 lbs) of meat we add 0.4 liters (400 mg) of water. Keep in mind that 1 liter of water weighs exactly 1 kg."

~Martin

Martin, evening.....  good point on the ratio's.... that makes total sense to me...  I will take that advice and store it somewhere I won't forget it.....   

 

[warston]

sorry to knock on an old topic, but i'm new and i would like to ask something:

i got a piece of pork leg 3500 grams

and i would like to cure it to seems something like Jambon de paris 

what i understood that i have to add water 50% of the meat weight , and then put the green weight of meat + 50% of it in the first raw of the calculator .. is that correct ?

and after doing so, i got this result 

http://i1075.photobucket.com/albums/w432/warston/1-9.jpg

and then shall i immerse the leg in that brine in refg ? if yes , then how many days ?

if i have to inject some of it ( because of the  bones is inside ) then how much i have ti pump ? and then do i have to immerse it in the rest of the brine ? if yes, then for how long ?

thanks for all

 

[warston]

double post ..