dirge Posted August 19, 2020 Share Posted August 19, 2020 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? Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.