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Club Member
- Mar 2020
- 4832
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Originally posted by zero_credit View PostWhat calculator can we use while this is being fixed? Any recommendations?
Please note this one is for a dry EQ (equilibrium) cure. Never a need to rinse or soak with EQ method. Salt and sugar can be changed to your preference but don't go below 1.5% on the salt for safety. Cure #1 percentage can not be changed. I use 1.7% salt but some go as high as 3%.
Minimum curing time is 1 day per 1/4 inch of thickness plus 2 extra days. Longer doesn't hurt. Will not get any saltier like a wet brine cure will. You can add any spices/flavoring you want just make sure you account for any salt in them.
Sorry, I don't have any experience with a wet brine cure but I'm sure they are out there. I have read that the same calculator works if you simply add the weight of the liquid to the weight of the meat in the calculator but I have no experience with wet brine curing. I have used the dry cure method with 300+ pounds of pork belly, boneless shoulder, and loin over the last 3 years. It has never failed.
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