Cure Calculator

[58limited]

Is there an ETA for when the cure calculator will be fixed?

[Jerod Broussard]

No definite time-line as of yet.

[STEbbq]

What calculator can we use while this is being fixed? Any recommendations?

[cptnding]

What calculator can we use while this is being fixed? Any recommendations?

A LOT of people including myself use this one:

http://www.diggingdogfarm.com/page2.html

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.

[Jerod Broussard]

Tech Team is going to get on it Monday (tomorrow).