Cure # 2 calculator
Posted: Mon May 19, 2014 6:10 pmDoes anyone know if there is a calculator for Cure #2 like the one Wheels made of his bacon cure?
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Cure # 2 calculator
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Posted: Mon May 19, 2014 6:10 pmRe: Cure # 2 calculator
Posted: Mon May 19, 2014 8:29 pmWhat 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.
Re: Cure # 2 calculator
Posted: Mon May 19, 2014 8:33 pmThings like salami etc.
Re: Cure # 2 calculator
Posted: Tue May 20, 2014 5:37 pmI 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.
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.
Re: Cure # 2 calculator
Posted: Tue May 20, 2014 7:01 pmYou 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
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