Hi,
First post. Attempted to make my first bacon batch. Got a 3.3kg loin. Cut it in half and weighed both. Of course I made the cure for the first half and mixed them up.
So using the http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/
1555g got the cure for 1681g of pork so the ratios are off..
4.03g of prague powder number 1 when 3.73g should have been used.
38.24 salt, 16.81 sugar, 4.03g from 6.25g
Is 0.3g an issue over a 100g difference an issue? will it need thowing away?