This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Struggling with Measurements for Bacon Making - Help Needed

  • Filter
  • Time
  • Show
Clear All
new posts

    Struggling with Measurements for Bacon Making - Help Needed

    Hi all!

    I am having a hard time figuring out how to break down meathead's recipe for a smaller than 3lb pork belly. I have a 1.97 lb pork belly. His recipe at 3lbs calls for .5 teaspoon. I used his calculator on the site and got .4 teaspoon as the recommended amount for my smaller belly. I am terrible at math, can someone reassure me or check my numbers against the recipe to make sure I am embarking in the right direction? I am interpreting that I can follow his recipe measurements exactly other than decreasing the Prague powder. Does that sound right to the pros out there who've made bacon before?

    Baltimorelger In step 2 on the calculator the default is set to125ppm and the recipe states 100ppm. just slide the bar to 100ppm and using 2lbs of belly and .5 cups of water you get .3tsp or 1.6 grams. Enjoy your bacon because it will be the best you ever had!
    Last edited by Powersmoke_80; December 27, 2020, 08:17 AM.


    • Baltimorelger
      Baltimorelger commented
      Editing a comment
      Thank you! I appreciate it!

    • Baltimorelger
      Baltimorelger commented
      Editing a comment
      Dumb question, but how did you get .5 cups of water?

    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      Baltimorelger I scaled the recipe by 2/3 since you are starting with 2/3 of belly. So 3/4 (.75) cup for 3lbs would be (.25) 1/4 cup water per lb so 1/4 (.25) x 2 = 1/2 (.5)cup. I scale the whole recipe, so when I make a whole belly lets say 6 lbs, I would double all ingredients and use the calculator for the proper Prague Powder #1 Calculation.

    Don't worry about it. The difference between .3tsp and .5tsp is, frankly, not consistently measurable. You're talking about less than 1 gram or about 1/30th of one ounce. You can't measure that accurately by volume.

    I do a dry cure for this reason and usually simply do 0.25% of the weight of a belly which would be, um... about 2-3 grams of pink salt for your case.


    • bbqLuv
      bbqLuv commented
      Editing a comment
      Keep it simple. Good post you did.

    Thanks for everyone’s advice! It’s currently smoking away and should be finished soon!
    Attached Files



    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special

    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker

    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker

    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    The Good-One Is A Superb Grill And A Superb Smoker All In One

    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read ourcomplete review