Blimey, I'm a moderator and still can't work out where stuff about dry cured meat goes!
Anyway, I've done a dry cured bacon calculator on my blog. It should help people in formulating their own dry cured bacon recipes in the knowledge that they will be safe.
It's at http://www.localfoodheroes.co.uk/calcul ... ure_bacon/
I'd appreciate any constructive criticism as to how it can be improved - maybe to include cure #2 for longer term, pancetta type, products?
I'd also appreciate any feedback as to how it displays/functions in the different browsers that you all use.
Phil