Dr. Blonder has written a cool new Excel spreadsheet for calculating how much Prague Powder #1, water, and time you need if you plan to cure meats. It is on this page http://amazingribs.com/tips_and_tech...ing_meats.html
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New Curing Calculator
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I was taking a look at your recipe for bacon in the "Tested Recipes" section. Does it reflect the proportions with Dr. Blonders new curing calculation? Would have sworn that it previously called for 1/4 cup of distilled water versus the 1 cup it now specifies.
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The basic recipe for bacon, #1, calls for 2 cups distilled water per 1 pound of meat.
Homemade bacon is easy and the results are much better than grocery store smoked bacon. You can make countless variations once you have the basic homemade smoked bacon recipe down.
I had to recheck it myself. I just finished eating a piece of a batch I smoked last weekend.
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Have to agree with you there. I made bacon as per the recipe about a month ago, and it was DEFINITELY 1/4 cup per pound. I wonder what effect the extra water would have on the cure / taste?
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Meathead ,
This may be more appropriate as a comment on the main site, but I don't have a disqus account, so I'll post my question here. I was playing around with the above introduced cure concentration calculators, and got different answers from the "Standard" and "Metric" versions. So I looked at the calculations, and think that the metric version bases sodium nitrite concentration on the weight of water plus half the meat weight. But the standard version appears to base the concentration on the weight of water plus meat. Am I missing something?
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Completely lost now. I have a pork butt curing now using the Meathead wet-cure ham recipe. It's supposed to cure for 7 days. 7 lb roast. 4 inches thick. 3 gallons distilled water. 20 oz kosher salt. 3 tbsp prauge powder. Calculator comes up with 2.5 tbsps prauge powder for a 20 day cure. Not sure what is going on, but these conflicting numbers have me wondering what kind of FrankenPork I have going on in the fridge.
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Hi everyone-- This new calculator uses my latest experiments in diffusion of curing salts in meat. Make sure you use the pull-down menu to indicate whether the thickness you enter is for a flat or a cylinder (like a ham or butt).
Don't be surprised if the output is off by 10-20% from other recipes. This is a small effect, and well within the margin of error for real meat in the real world. The diffusion rate of sodium nitrite varies for pork and beef and how fatty the meat is. The weight of a tbs of curing salt depends on how well you pack the often tacky and moist salt. So no one answer is "perfect". However, the metric and english versions should not disagree by much (rounding errors aside).
Relying on the Pit members to catch errors-- thanks. If you find any others, take a screen shot and include as a picture.
We intend on converting the sheets to a java calc so it is always up-to-date. Bug fixes appreciated.
Thanks
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Club Member
- Oct 2016
- 569
- Nebraska
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Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
Thanks for the reply Docblonder! When I use the calculator, I don't receive a pull-down menu when selecting input areas to edit. For instance, when changing the Meat Thickness value at location C8, I must highlight the word Flat, erase it, then type in the word Cylinder to activate a change in total recipe amounts. These new amounts I have gotten are much, much closer to what I am using in Meathead's Wet-Cure Ham recipe.
Again, I appreciate your reply, and your efforts on this great new tool!
Here is a Screenshot of what I am looking at on my side.
Shane
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Club Member
- Oct 2016
- 569
- Nebraska
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Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
Well, it's still not quite Kosher, but I have made some enhancements of my own. Actually, I think I like this one just fine! Here is another screenshot. It looks like I'm going to be in the market for a walk-in cooler, a whole lot of distilled water, and a 5gal bucket of Prague powder. All in fun of course.
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