Canadian bacon- check my math

[mnavarre]

So I’ve got a 1lb 10 oz (730g) hunk of pork loin left over from the other night. Doc Blonders’ calculator says between 6.4 - 7.3 g of PP#1 to hit between 150-175 ppm of nitrite. I’m using 2 qts. Of water, do I just half all the other ingredients? Or should I go with salt, sugar, etc. proportunate to the weight of the meat?

[fuzzydaddy]

You would scale the other ingredients. It's early, so hope I get this right: The recipe being for 3 lbs and your pork loin is just over 1/2 of that (1/2 of 3 lbs is 1 lb 8 oz - only 2 oz difference from yours), and you're using 1/2 the water of the recipe, so 1/2 the other ingredients would be close enough for me. Step 1 of the curing calculator talks about scaling.

[Red Man]

The salt, sugar, etc is proportionate to the amount of water used, not the amount of meat.