Bacon

[Chefmjg4635]

What is the ratio of cure to pork belly

 

[Brokenhandle]

If you have a digital scale you can weigh your pork belly and enter that into diggingdogfarm cure calculator in grams. It will give you the correct amount of cure #1 to use and also the correct amounts of salt and sugar also.

Ryan

 

[D.W.]

Depends on the weight and what you are using. There are others on here that know exact science, but typically 1.5 - 2tsp of prague #1 per 5lbs of pork belly in a dry cure. If you are using something else, I'm not sure. I think some of it comes down to preference and time, which can adjust the amounts.

 

[thirdeye]

If using Cure #1 (pink salt) in a bacon dry cure.... you want to use 2.5g per kilogram (1000g) of pork belly, which is .25%. This will give you 156 parts per million.

A typical bacon recipe might be:
2% salt
1.5% sugar
.25% Cure #1

You can be flexible on the salt and sugar to suit your tastes, but the amount of Cure #1 should remain constant, and is much more accurate when weighed.

 

[SmokinAl]

We all use this calculator:

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diggingdogfarm.com

Just put in the weight in grams of your belly and it will tell you what amounts to use.
Al