Cure # 2 calculator

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Cure # 2 calculator

Postby senorkevin » Mon May 19, 2014 6:10 pm

Does anyone know if there is a calculator for Cure #2 like the one Wheels made of his bacon cure?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
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Re: Cure # 2 calculator

Postby johngaltsmotor » Mon May 19, 2014 8:29 pm

What are you trying to cure? There is a similar one for sausage that determines PPM of Nitrates/Nitrates if that is what you want to calculate.
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Cure # 2 calculator

Postby senorkevin » Mon May 19, 2014 8:33 pm

Things like salami etc.
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
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Re: Cure # 2 calculator

Postby johngaltsmotor » Tue May 20, 2014 5:37 pm

I have a derivative of his that I use. I will wait and see if he or someone else offers up the original first (I don't recall where it was linked on his webpage).
Mine is unlocked to allow modifications which opens it up to changing formulas if not careful, so I would rather someone link to the safe version.
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Cure # 2 calculator

Postby wheels » Tue May 20, 2014 7:01 pm

You could use the bacon calculator to do this.

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

To use it for fermented air-dried sausage, set it to the EU setting irrespective of whether you're in the US, UK or elsewhere. This will tell you the amount of Cure #1 to use for 150mg/kg nitrite. This is also the amount of Cure #2 that you would add for air-dried sausage cured to the EU standards (150mg/kg), or to the US standards (156PPM).

HTH

Phil
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