Wade Posted October 30, 2018 Share Posted October 30, 2018 I have been asked several times to post up the cure calculator that I use. I have now made it a little more user-friendly and you can download it here. Currently it is only in Microsoft Excel format, however this format can be read by other spreadsheet programs. This Excel workbook contains no Macros or coding - only standard Excel formula and functions. Nitrite Calculator 3.0 protected.xlsx How to use the calculator The workbook has two tabs Calculate CURE - This is the main tab where the calculations are performed Data - This is where the standard cure Nitrite and Nitrate %ages are stored The Calculate CURE tab is password protected to prevent accidental editing of calculations however, although the Data tab is protected it has no password, which will allow you to add additional cures if required. The boxes in green are where you enter the information for the meat that you are curing Cure Type: - This is a drop down box to select the type of cure that you are using. For confirmation the boxes to the right show you the active ingredients that are present in that cure Required Nitrite - You enter the required ingoing Ppm (or mg/Kg) of nitrite. The recommended maximum in the USA and the EU is 150. Meat (grams): - Enter the weight of the meat that you are curing in grams Salt % Required: - Enter the desired salt concentration. As you enter the details the required weights for the Cure and salt are calculated and also the recommended level of sugar. These are displayed in the Dry Cure section below. The specific calculations used for your piece of meat are displayed in the Calculation Details box In this calculator any additional flavours/spices are ignored and so these can be added to the Dry Cure ingredients before applying to the meat. The calculator can also be used to prepare Injection Brines and Immersion Brines Most injection brines are made at 10 times the final required Ppm and then the brine equivalent to 10% of the weight of the meat is injected. This version of the calculator assumes a 10x concentrated brine and displays the amount of water required (in grams) in which the Dry Cure ingredients should be dissolved. Immersion brines work on the principle that the brine diffuses into the meat and eventually an equilibrium will be reached between the meat and the brine. When creating an immersion brine it is therefore required to take into account the weight of water in the brine as well as the weight of the meat. When using this calculator, weigh both the weight of the water in the brine and also the weight of the meat. Add these two values together and this is the weight that you enter in the Meat (grams): box. The values that are shown in the Dry Cure section are the weights that need to be dissolved in the water to produce the brine before the meat is then added. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 30, 2018 Share Posted October 30, 2018 Very generous Wade, thank you Quote Link to comment Share on other sites More sharing options...
GDTP Posted February 19, 2020 Share Posted February 19, 2020 Is the calculator still available? Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 20, 2020 Share Posted February 20, 2020 11 hours ago, GDTP said: Is the calculator still available? Welcome to the forum GDTP, link try this. https://www.woodsmokeforum.uk/applications/core/interface/file/attachment.php?id=2954 Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 20, 2020 Share Posted February 20, 2020 15 hours ago, GDTP said: Is the calculator still available? Welcome to the Forum. Quote Link to comment Share on other sites More sharing options...
Wade Posted February 22, 2020 Author Share Posted February 22, 2020 On 2/19/2020 at 4:55 PM, GDTP said: Is the calculator still available? It is in Excel. You can download it here. I will try to get it online at some point Nitrite Calculator 3.0 protected.xlsx There is a also one that is popular online at http://www.diggingdogfarm.com/page2.html Please let me know if you need more help 1 Quote Link to comment Share on other sites More sharing options...
3175379 Posted February 27, 2021 Share Posted February 27, 2021 The Excel link appears unavailable again, could you please re-upload it. Thank you Quote Link to comment Share on other sites More sharing options...
Wade Posted February 28, 2021 Author Share Posted February 28, 2021 The link still seems to be working for me - you have to download it to run it. I will email you a copy. 1 Quote Link to comment Share on other sites More sharing options...
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