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As long as you use the appropriate amount of cure and cure for a sufficient amount of time, there's no problem adding it to the wine ~Martin

Well-marbled beef plate or short rib would qualify as fatty beef. Suet is hard beef fat, a butcher should be able to help you. Some grocery stores also carry suet. ~Martin

Welcome to tvwbb! I don't claim to me an expert, but here's my answer, regardless. :cool: I know that there are many folks around the world who ignore the cardinal rule of meat curing and smoking at low temperatures, that being …..”If it can’t be cured (with nitrate/nitrite), don’t smoke it.”...

Classic Texas All-Beef Hot Links 1000g beef chuck 420g fatty beef 80g beef suet 15g minced garlic 5g coarsely ground black pepper 22g kosher salt 4g crushed red pepper flakes (or to taste) 2.5g Cure#1 4g white or brown sugar (optional) 80g ice water Cube meat and add all ingredients except...

Thanks Steve! Bacon is typically in the 2-3.5% salt range. The sugar level can vary wildly from recipe to recipe. Here are the approximate working weights I have for various applicable ingredients: (I weighed these several times to get an average weight) Morton's Table...

I'm working on some examples. What fields are you uncertain about and in what context? That info will help me form the best examples. Thanks! Cheers, peace and bacon grease, ~Martin

I've been called much worse!!!! LOL No big deal, I'm easy to get along with! :D Actually, I never even noticed it. Cheers, peace and bacon grease, ~Martin:cool: Click here to check out the Universal Cure Calculator!!!!!

You should be fine, for bellies, I've always figured 3 days per inch of thickness plus one day for adequate curing (2 inch slab...2 x 3 days + 1=7 days), as I said above, longer guarantees they're equalized well, but it's not an absolute necessity. Cheers, peace and bacon grease, ~Martin...

How thick are they? You could wait several more days if you wanted to, I usually leave them in the fridge for 10-14 days for good equalization. If they're no more than 2 to 2-1/2 inches thick, there shouldn't be a problem with drying them tomorrow night and smoking on Sunday. Cheers, peace...

Sometimes they don't firm up a whole lot, it depends on the individual belly, some have more fat or more lean than others, some have more moisture, some have softer fat, etc. It's good to not be in a hurry, give the cure some extra time, that works to ensure that the salt and cure are...

No, that's definitely not correct, you've listed the total of all ingredients! Please read up on curing and curing safety before you cure anything!! Here's a very good place to start...... http://www.wedlinydomowe.com/sausage-making/curing...

The calculator can be used for either dry curing or equilibrium brining. Because the nitrite value is a bit different in the Super Cure, the calculator won't be exactly correct in this instance. Use 2.5 grams or 1/2 a level tsp. of nitrite per 1000g. of belly, that will be very close to the...

I would give small pieces like that 7-8 days myself, the extra time will ensure that salt and cure have distributed and equalized well within the meat. ~Martin

Nothing requires it, it's just a particular technique. ~Martin

Hey Jon, Good question! Did you do a 1:1 brine? ~Martin

The 156ppm is fine for bacon (rind-off) when I dry cure mix is applied. The 200ppm upper limit is for true dry curing for an extended period of time. Here are the numbers..... ~Martin

Yes, no problem adding other stuff, but I'd rub the cure and salt into the meat real good first and then add the flavorings. ~Martin

Is it the following recipe? http://ruhlman.com/2010/10/home-cured-bacon-2/ A friendly heads-up, the cure#1 in that recipe is twice what you need. 1 tsp is plenty for 5 lbs. of bacon, and equals ~156ppm nitrite. The salt level is also a tad high, IMHO, at ~2.9%...2 to 2.5% is what most folks...

Yes, that won't hurt a thing. ~Martin

Well, it ain't gonna hurt ya, but it makes for some real tough eaten!!!! LOL ~Martin