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  5. Bacon cure amount

Bacon cure amount

Scheduled Pinned Locked Moved URGENT 911
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  • S Offline
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    scott farm
    Dry Cured Sausage Canning Team Blue Sous Vide
    wrote on last edited by
    #2

    Do you have a scale?

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    • D detter22

      I just got my first blue ribbon maple cure for bacon package says 2lbs cures 100 lbs of bellies is there a conversation for a single belly?

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      scott farm
      Dry Cured Sausage Canning Team Blue Sous Vide
      wrote on last edited by
      #3

      detter22 go for the search bar and type conversion chart. Scroll down until you see the one for cure. They provide amounts per pound of meat and just do some simple math.

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      • D Offline
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        detter22
        Team Blue
        wrote on last edited by
        #4

        That cure isn’t in the break do.

        S 2 Replies Last reply
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        • D detter22

          That cure isn’t in the break do.

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          scott farm
          Dry Cured Sausage Canning Team Blue Sous Vide
          wrote on last edited by
          #5

          detter22 2 tsp (.32 oz / 9 g) per pound

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          • D detter22

            That cure isn’t in the break do.

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            scott farm
            Dry Cured Sausage Canning Team Blue Sous Vide
            wrote on last edited by
            #6

            detter22 1.32 oz water per pound

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            • S Offline
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              scott farm
              Dry Cured Sausage Canning Team Blue Sous Vide
              wrote on last edited by
              #7

              Cure Chart.JPG

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              1
              • S scott farm

                Cure Chart.JPG

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                detter22
                Team Blue
                wrote on last edited by
                #8

                scott farm thanks I can’t get that chart on my phone. Bacon here I come!

                S johnsbrewhouseJ 2 Replies Last reply
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                • D detter22

                  scott farm thanks I can’t get that chart on my phone. Bacon here I come!

                  S Offline
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                  scott farm
                  Dry Cured Sausage Canning Team Blue Sous Vide
                  wrote on last edited by
                  #9

                  detter22 Any time. That’s how Team-Blue rolls.

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                  • D detter22

                    scott farm thanks I can’t get that chart on my phone. Bacon here I come!

                    johnsbrewhouseJ Offline
                    johnsbrewhouseJ Offline
                    johnsbrewhouse
                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                    wrote on last edited by
                    #10

                    detter22 I have that chart in .pdf format on my desktop if you want a copy, I see if I can post it here.

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                    • D Offline
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                      dazza
                      wrote on last edited by
                      #11

                      Just use this set the PPM to 20 and enter in grams and you press calculate cure and it will give you the amount of salt need that is all you need to add only salt need ignore the rest.

                      http://diggingdogfarm.com/page2.html

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