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If you used it that way, it's closer to safe territory. That's approximately 13.32 1/4 cups of mix. 79 grams of cure #1 divided by 13.32=5.94 5.94 grams of cure#1 per 5 lbs. of meat. 5.94 x 6.25%=0.37125 gram of nitrite. 0.37125 x 1,000,000=371250 371250/5 lbs.(2267.95 g.)=163.69 ppm nitrite...

Here are the results from the calculator for 45 lbs. (20411.55 grams) of bacon, 156ppm nitrite, 2% salt and 1% sugar. 50.95 grams of cure #1. What did you enter into the calculator? ~Martin

Yep, about 242 ppm nitrite, way more than the recommended maximum safe level. The USDA limits nitrite to 120 ppm in commercial bacon, most home bacon curers use the standard rule-of-thumb, one level teaspoon of cure #1 (6.25% nitrite pink salt) to 5 lbs. of meat, which equates to 156 ppm...

How much bacon do you intend to cure with that mix? That's enough pink salt for 70+ lbs. of bacon. ~Martin

I can't imagine using rind in sausage without cooking it first, but to each his own. The rind is definitely precooked when making Saucisse de Couenne (and ground with a standard meat grinder), it provides a welcome texture and mouthfeel. ~Martin

Yes, Saucisse de Couenne for use in French cassoulet. ~Martin

Garbage bags aren't made of foodsafe plastic. Yep, that's right, a tablespoon of MTQ is a 1/2 ounce (14 grams.) ~Martin

Wow!!!! That looks awesome! ~Martin

X2 ~Martin

There are several different ways that it can be done. Nothing wrong with curing it and smoking it butterflied. The rolled BBB that I make, I cure the pieces and then roll them together before smoking. ~Martin

Nitrite burn (excess nitrite) is usually olive green in color, it's something entirely different. The bright areas seen above are where the meat hasn't oxidized yet because it's touching the bag in that spot, etc. Again, it's nothing to worry about. ~Martin

I prefer cold smoking, smoke penetrates better and the flavor is far superior. ~Martin

Variation in color when curing is common, it happens all the time. If there are no other signs of trouble, it's nothing to worry about. ~Martin

I always slice across the grain, not with the grain. Slicing with the grain can make it tough. ~Martin

7 days is a pretty short curing time for most loins. Don't rinse it, let it continue to cure until you're ready to smoke. ~Martin

Lookin' good! ~Martin

I have a couple of the Ranco temperature controllers, they work great but must be wired, which is super easy....takes no more than 5 minutes. http://www.ebay.com/itm/NEW-RANCO-ETC-111000-000-Electronic-Remote-Thermostat-NEW-/261150899885?pt=LH_DefaultDomain_0&hash=item3ccdce7ead...

I agree, when cold smoking, you'll want the bacon to be dry and at whatever the smoker temperature will be to prevent condensation before you commence smoking. ~Martin

Firmer is better when slicing with any slicer. I use a serrated blade without a problem. ~Martin

Here's where I read it..... http://forum.sausagemaking.org/viewtopic.php?t=8030&sid=1d35970334654165b828d5dad4aa4efb ~Martin