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Leave it in the fridge 5-7 days to mellow. ~Martin

The calculator will only work with cure #1. Dry cure or wet cure, either will work, I prefer dry curing bellies, but IMHO loins benefit from brining because of their tendency to dry out easily. Pumping up the cells as much as possible combats that problem. The level of brown sugar and spices is...

What is your cure recipe? ~Martin

This is EXTREMELY bad news!!!!! It's just a stunt to justify higher pricing!!!! They've openly admitted it...... "Merchandise it Like Beef The new pork names can help you position pork more like beef in your meat case and be rewarded with better margins. Because consumers are typically willing...

I've had their bacon, it's great! ~Martin

No, the formula for standard pumped brine is on on page 19. The calculation is the same for immersion, but % pick-up is used instead of % pump. ppm nitrite = g. nitrite X % pump X 1,000,000 ÷ g. pickle/brine g. nitrite = g. cure #1 X 6.25% In your example; g. pickle/brine = g. water + g. cure...

Sausage Making Common Ingredient Volume to Gram Converter.... Because of the potential for countless variables, all weights are approximate. This is a general reference. Enter the number of teaspoons and/or tablespoons, then press ENTER. Examples: 0,25, 0.50, 1.00, 1.50, 2.00, etc. etc. etc...

Quoting Andrew..... As I said above, it's not long enough for proper curing, imagine if it was a thicker piece of meat. There's also an ingredient gradient when curing so briefly, rather than a more equal penetration and distribution of the salt, cure, etc. In other words, it'll be much more...

That is not correct! I'm very familiar with the handbook and the guidelines. You're looking at the formula for dry compounds and mixes, not an immersion brine or pickle. You need to look at page 22, Method One (Nitrite in Immersed Products.) The total weight of the brine or pickle is used in...

Good question, it doesn't make sense. ~Martin

It's another one of their horrible recipes for several reasons. Actually, the nitrite is way lower than what's usually recommended for a 10% pump or pick-up, but they don't even mention pumping or pick-up, just a 3 day immersion, which is not long enough unless you have an extremely thin piece...

Below is a spreadsheet recipe template that I put together, I thought that some folks may find it useful. It includes three types of scaling and additional calculators. It's intended to be used with gram measurements only for best accuracy, especially when scaling. An accurate gram scale...

Some folks trim them, but I never do. I do tie them up like a roast, but that's mostly so I have a good way to hang them. ~Martin

I weight the loin. I use water in the amount of 20% of the weight of the loin. I add the two weights together (loin and water) and then use the calculator on my site to calculate the amount of salt, sugar and cure for the total weight of the meat and water. I inject 3/4 of the brine. I bag the...

Loin. You can dry cure it, but because of the tendency for loin to dry out easily, I prefer to brine "Canadian" bacon. It's good to pump up those cells with brine so it'll stay moister. Actually, I do an equilibrium combination cure, pump and brine for about 5-6 days. Very gentle with the heat...

X2 ~Martin

As far as the quality of the bellies goes, you'll just have to look for a good supplier, preferably a local farmer of Berkshires or the like. Commercial belly is of notoriously unpredictable quality. However, good bacon isn't especially lean, you may want to consider buckboard bacon from the...

I never soak or do a test fry, the amount of smoke you put on is a matter of personal preference. ~Martin

Ruhlman has got it wrong, at least partly, he insists that some packers of naturally "cured" products are trying to deceive customers. That's incorrect...they are simply following labeling laws, it's not some hoax. The link again..... http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/...

Changing the sugar percentage will never change the cure #1 quantity. The meat quantity (78.7185 lbs.or 35700 grams) and the ppm were the same, so the quantity of cure #1 remains the same. So, you originally did something like this...... ~Martin