Cure Conversion Chart
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Dave R I totally agree and always recommend a scale, it is going to be a better choice every time but we wanted to offer this so anyone who was in a pinch would at least have an option to use volume.
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Dave R I totally agree and always recommend a scale, it is going to be a better choice every time but we wanted to offer this so anyone who was in a pinch would at least have an option to use volume.
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Can you do an equilibrium cure using you dry rub bacon cure such as the following link. http://diggingdogfarm.com/page2.html cause i see if you convert lbs to grams the amount of salt equals the table above.
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<Have you ever bought some of Walton's seasoning, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning to use for smaller 1 lb or 5 lb batches. The best way to measure out seasonings-cures-additives is with a very accurate scale, if you do not have access to a scale that weighs in fractions of oz or in grams then you can use the volume measurements we have provided as a guideline.
Seasoning SKU Usage per 1 lb Meat Volume (Weight) Water Usage per 5 lb Meat Volume (Weight) Water All Natural Ham and Bacon Cure 4560490600 4.5 tsp (.8 oz / 22.6 g) 2.4 oz ¼ cup 3 tbs 1 ½ tsp (4 oz / 113.2 g) 12 oz Blue Ribbon Maple Bacon Cure G4560410009 2 tsp (.32 oz / 9 g) 1.32 oz 3 tbsp and 1 tsp (1.6 oz / 45 g) 6.6 oz Blue Ribbon Maple Cure for Ham 4560400029 1.5 tsp (.34 oz / 9 g) 1.3 oz 2 tbsp and 1 ½ tsp (1.7 oz / 48 g) 5.8 oz Brown Sugar Cure 4560400009 2 ½ tsp (.3 oz / 9 g) 1.3 oz 2 tbsp and 2 ¾ tsp (1.5 oz / 45 g) 6.6 oz Complete Bacon Cure 4560410039 1 ¾ tsp (.3 oz / 9 g) 1.3 oz ¼ cup ½ tsp (1.5 oz / 45 g) 6.6 oz Complete White Bacon Cure 4560410029 2.5 tsp (.3 oz / 9 g) 1.3 oz ¼ cup 2 tsp (1.5 oz / 45 g) 6.6 oz Complete White Bacon Cure 4560410029 2.5 tsp (.3 oz / 9 g) 1.3 oz ¼ cup 2 tsp (1.5 oz / 45 g) 6.6 oz Country Brown Sugar Cure 4560400209-5 1.5 tsp (.3 oz / 9 g) 1.3 oz 2 tbsp and ½ tsp (1.5 oz / 45 g) 6.6 oz Double Maple Cure 4560410059 2 tsp (.32 oz / 9 g) 1.3 oz 3 tbsp and 1 tsp (1.7 oz / 48 g) 6.6 oz Dry Rub Bacon Cure 4560410069 1 tbsp 2 tsp (.8 oz / 22 g) N/A 1/2 cup 1 tsp (4 oz / 113 g) N/A Extra White Sugar Cure 4560400730-V 1 ¼ tsp (.3 oz / 9 g) 2.3 oz 2 tbsp and ½ tsp (1.6 oz / 45 g) 11.5 oz Holly Quick Cure 4560490195 1.5 tsp or (.3 oz / 9 g) 1.3 oz 3 tbsp and 1 tsp (1.5 oz / 45 g) 6.6 oz MRT Smoke Sugar Cure 4560427318 1 ¾ tsp (.4 oz / 11 g) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz / 56 g) Dry Rub MRT Sugar Cure 4560427328 1 ¾ tsp (.4 oz) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz) Dry Rub Sure Cure (Pink) 4560490009 1/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A Sweeter than Sweet 4560400109-V 1 ¼ tsp (.25 oz / 7 g) 1.3 oz 2 tbsp and ½ tsp (1.2 oz / 35 g) 6.6 oz W Special Maple Cure 4560400139 1 ¼ tsp (.25 oz / 7 g) 1.3 oz 2 tbsp and ½ tsp (1.2 oz / 35 g) 6.6 oz Walton's Complete Turkey Cure 4560491149-5 1 tsp (.21 oz 6 g) 1.3 oz 1 tbsp and 2 tsp (1.5 oz / 29 g) 6.6 oz Jonathon Excellent chart, now that I have a scale & have just been doing the math. Your chart may be better than my math though, but it has been working perfectly.
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Can you do an equilibrium cure using you dry rub bacon cure such as the following link. http://diggingdogfarm.com/page2.html cause i see if you convert lbs to grams the amount of salt equals the table above.
darren McLaren excellent tool! Thanks for sharing
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darren McLaren Well if you use 1 lb of meat in that calculator (451 grams) then you need 13.61 grams of seasoning/cure, for the dry rub it is 9 grams per lb of meat, that is a 50% difference and could ruin your product, I wouldn’t risk it if I were you. I have requested an LOP from Excalibur on the Dry Rub Bacon to see what the salt content is and we can take the low range they give us and then you can work out how much you would need to be at 3% of the weight of the meat but the LOP can change as they change ingredients so it won’t necessarily be the same 6 months from now.
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Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. If you want adjust the calculator so it reads 9 grams per 451 grams of meat you can change the nitrates to 10 PPM to give you an exact readingHandy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
10
Cure #1 Needed…
0.07
grams
Salt Needed…
8.95
grams
Sugar Needed…
4.51
grams
Total
464.53
gramHowever as I find the dry rub cure a great taste but a little salt if going by advised recommendations. I use it as 8 grams without changing the PPM
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Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur.
Handy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
156
Cure #1 Needed…
1.13
grams
Salt Needed…
7.96
grams
Sugar Needed…
4.51
grams
Total
464.6
grams -
kodda322 Chicago isn’t available on the web so we don’t have that broken down. However, it is .5 lb of spice to 10 gallons of water for a pickle. If you are using that I’d assume you are a commercial processor so I’d encourage you to reach out to our commercials ales team at 800-835-2832 Hope that helped!
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<Have you ever bought some of Walton's seasoning, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning to use for smaller 1 lb or 5 lb batches. The best way to measure out seasonings-cures-additives is with a very accurate scale, if you do not have access to a scale that weighs in fractions of oz or in grams then you can use the volume measurements we have provided as a guideline.
Seasoning SKU Usage per 1 lb Meat Volume (Weight) Water Usage per 5 lb Meat Volume (Weight) Water All Natural Ham and Bacon Cure 4560490600 4.5 tsp (.8 oz / 22.6 g) 2.4 oz ¼ cup 3 tbs 1 ½ tsp (4 oz / 113.2 g) 12 oz Blue Ribbon Maple Bacon Cure G4560410009 2 tsp (.32 oz / 9 g) 1.32 oz 3 tbsp and 1 tsp (1.6 oz / 45 g) 6.6 oz Blue Ribbon Maple Cure for Ham 4560400029 1.5 tsp (.34 oz / 9 g) 1.3 oz 2 tbsp and 1 ½ tsp (1.7 oz / 48 g) 5.8 oz Brown Sugar Cure 4560400009 2 ½ tsp (.3 oz / 9 g) 1.3 oz 2 tbsp and 2 ¾ tsp (1.5 oz / 45 g) 6.6 oz Complete Bacon Cure 4560410039 1 ¾ tsp (.3 oz / 9 g) 1.3 oz ¼ cup ½ tsp (1.5 oz / 45 g) 6.6 oz Complete White Bacon Cure 4560410029 2.5 tsp (.3 oz / 9 g) 1.3 oz ¼ cup 2 tsp (1.5 oz / 45 g) 6.6 oz Complete White Bacon Cure 4560410029 2.5 tsp (.3 oz / 9 g) 1.3 oz ¼ cup 2 tsp (1.5 oz / 45 g) 6.6 oz Country Brown Sugar Cure 4560400209-5 1.5 tsp (.3 oz / 9 g) 1.3 oz 2 tbsp and ½ tsp (1.5 oz / 45 g) 6.6 oz Double Maple Cure 4560410059 2 tsp (.32 oz / 9 g) 1.3 oz 3 tbsp and 1 tsp (1.7 oz / 48 g) 6.6 oz Dry Rub Bacon Cure 4560410069 1 tbsp 2 tsp (.8 oz / 22 g) N/A 1/2 cup 1 tsp (4 oz / 113 g) N/A Extra White Sugar Cure 4560400730-V 1 ¼ tsp (.3 oz / 9 g) 2.3 oz 2 tbsp and ½ tsp (1.6 oz / 45 g) 11.5 oz Holly Quick Cure 4560490195 1.5 tsp or (.3 oz / 9 g) 1.3 oz 3 tbsp and 1 tsp (1.5 oz / 45 g) 6.6 oz MRT Smoke Sugar Cure 4560427318 1 ¾ tsp (.4 oz / 11 g) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz / 56 g) Dry Rub MRT Sugar Cure 4560427328 1 ¾ tsp (.4 oz) Dry Rub 2 tbsp and 2 ¾ tsp (2 oz) Dry Rub Sure Cure (Pink) 4560490009 1/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A Sweeter than Sweet 4560400109-V 1 ¼ tsp (.25 oz / 7 g) 1.3 oz 2 tbsp and ½ tsp (1.2 oz / 35 g) 6.6 oz W Special Maple Cure 4560400139 1 ¼ tsp (.25 oz / 7 g) 1.3 oz 2 tbsp and ½ tsp (1.2 oz / 35 g) 6.6 oz Walton's Complete Turkey Cure 4560491149-5 1 tsp (.21 oz 6 g) 1.3 oz 1 tbsp and 2 tsp (1.5 oz / 29 g) 6.6 oz Jonathon Any way this chart could be made printable?
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Chef someone has converted it to a pdf i think somewhere but I dont think it is something Austin has an interest in doing but we can check!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I have the chart in a .pdf file I believe. I will check tonight when I get done making dinner.
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Jonathon Actually it is in an excel spreadsheet
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Jonathon just made an excel spread sheet. How can I upload it?
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Jonathon Actually it is in an excel spreadsheet
johnsbrewhouse, Chef, That is amazing. You guys make me feel bad that I did not help more as I had developed some numbers some time ago, but only on about four of the brines, etc. that I have used & then then just went to a better scale & basic math. Super Kudos to both of you guys for going the extra mile & creating those sheets.
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johnsbrewhouse, Chef, That is amazing. You guys make me feel bad that I did not help more as I had developed some numbers some time ago, but only on about four of the brines, etc. that I have used & then then just went to a better scale & basic math. Super Kudos to both of you guys for going the extra mile & creating those sheets.
calldoctoday just need to find out how to upload them…
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calldoctoday just need to find out how to upload them…
Chef Have you tried either converting them to a PDF (cute PDF or something) or doing the snip it thing that basically seems to convert to a photo file if the pdf will not work, then uploading just like a normal photo? If not, I am thinking either take a real good photo of it & upload that or see if Jonathon or someone at Walton’s can do it for you. Pardon me for not having something concrete that is tried & tested, but I am gathering that one of the ideas should work. I would start with the first & easiest.
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Here is a link to the conversion chart https://docs.google.com/document/d/1snsmhdYo5z-EaWdiS-UNUC_r4JnDLRCY0wH-Yed27iM/edit?usp=sharing
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Chef Have you tried either converting them to a PDF (cute PDF or something) or doing the snip it thing that basically seems to convert to a photo file if the pdf will not work, then uploading just like a normal photo? If not, I am thinking either take a real good photo of it & upload that or see if Jonathon or someone at Walton’s can do it for you. Pardon me for not having something concrete that is tried & tested, but I am gathering that one of the ideas should work. I would start with the first & easiest.
calldoctoday really didn’t want a photo so people could use formulas as they wanted
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