dirge

overcooked the brisket flat... it hasn't been my best week.

Yes Wade those are the figures used. Thank you so much for putting my mind at rest. I can’t wait to see the end results. I’ve been put off by supermarket bacon recently, just borderline inedible. have a brisket flat on the bbq slow cooking with a smoke box today

Thanks guys, hoping Wade can help confirm if next steps are needed. If the nitrite volume is 10% higher on the calculator does that mean it would be 165 instead of the max 150 we’re supposed to aim for? And is the cure to salt and sugar ratio in direct proportion to weight? I tried to get every gram of cure into the vacuum packs but it sticks to your hands. Just need to know if there are tolerances within the inaccuracy and if I’m within the boundaries. also if anyone can link a dry cure pastrami cure recipe? Have a brisket flat from a uk farm here and was going to portion some up.

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?