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    Cure Calculator

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

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    #2
    No definite time-line as of yet.

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      #3
      What calculator can we use while this is being fixed? Any recommendations?

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        #4
        Originally posted by zero_credit View Post
        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.

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          #5
          Tech Team is going to get on it Monday (tomorrow).

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