I hate messing with wet cures and occasionally I can’t remove it after a set amount of time.
I’ve used the serious eats method and it’s much easier, but I don’t know how to scale it.
also it seems like if you have the correct amount of Prague #1 and salt, then you only need to worry about minimum time, avoiding the problem of a wet brine over-curing.
is there a calculator (by weight for amounts and by thickness for time) to do this? I haven’t been able to find one.
thanks
I’ve used the serious eats method and it’s much easier, but I don’t know how to scale it.
also it seems like if you have the correct amount of Prague #1 and salt, then you only need to worry about minimum time, avoiding the problem of a wet brine over-curing.
is there a calculator (by weight for amounts and by thickness for time) to do this? I haven’t been able to find one.
thanks
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