Dry Bacon Cure Recipe Question [Answer]
Posted: Thu Jan 06, 2005 2:53 pmDeb as you still seem a bit confused I've tried to give a definitive answer to the best of my abilities. The bottom recipe I believe will give the results you are looking for. Give the meat the same amount of time in the cure as the Maynard Davies one.
Anybody seeing any glaring errors in my calculations please speak up.
Maynard Davies Recipe
8lb salt 3628.736 gm
2lb sugar 907.184 gm
2oz saltpetre 56.699 gm
162 oz 4592.619 gm Total weight of cure
To be used at 1 1/2 oz per 1 lb
With all calculations accurate to 3 decimal places. all calculations carried out in grames
Total weight cured meat 1 1/2 oz per 1 lb = 162 / 1.5 = 108 lb or 48987.936 gm
.:
Total weight cured meat = 108 lb or 48987.936 gm
% of Saltpetre in Cure% of Cure = Weight of Saltpetre * 100 / Total weight of cure
% of Saltpetre in Cure = 56.699 * 100 / 4592.619 = 1.234%
.:
% of Saltpetre in Cure = 1.234%
Nitrates ingoing ppm = weight of cure * % nitrates * 1000000 / 100 * weight of meat
Nitrates ingoing ppm = 4592.619 * 1.234 * 1000000 / 100 * 48987.936 = 1157
.:
Nitrates ingoing ppm = 1157
The weight of salt normally aimed for is around 3%
% of salt In Meat = Weight of salt * 100 / Total weight of meat
% of salt In Meat 3628.736 * 100 / 48987.936 = 7.407
.:
% of salt In Meat = 7.407%
Results
Total weight cured meat = 108 lb or 48987.936 gm
% of Saltpetre in Cure = 1.234%
Nitrates ingoing ppm = 1157
% of salt In Meat = 7.407%
*****************************************************
My Recipe
4lb salt 1814.368 gm
2lb sugar 907.184 gm
2 1/4 oz saltpetre 63.786 gm
98 1/4 oz 2785.338 gm Total weight of cure
To be used at 3/4 oz per 1 lb
With all calculations accurate to 3 decimal places. all calculations carried out in grames
Total weight cured meat 3/4 oz per 1 lb = 98.25 / 0.75 = 131 lb or 59420.552 gm
.:
Total weight cured meat = 131 lb or 59420.552 gm
% of Saltpetre in Cure = Weight of Saltpetre * 100 / Total weight of cure
% of Saltpetre in Cure = 63.786 * 100 / 2778.251 = 2.295%
.:
% of Saltpetre in Cure = 2.295%
Nitrates ingoing ppm = weight of cure * % nitrates * 1000000 / 100 * weight of meat
Nitrates ingoing ppm = 2785.338 * 2.295 * 1000000 / 100 * 59420.552 = 1075.781
.:
Nitrates ingoing ppm = 1075.781
The weight of salt normally aimed for is around 3%
% of salt In Meat = Weight of salt * 100 / Total weight of meat
% of salt In Meat 1814.368 * 100 / 59420.552 = 3.053
.:
% of salt In Meat = 3.053%
Results
Total weight cured meat = 131 lb or 59420.552 gm
% of Saltpetre in Cure = 2.295%
Nitrates ingoing ppm = 1075.781
% of salt In Meat = 3.053%
Deb will you post the full Maynard Davies recipe or e.mail it to me cheers.
Anybody seeing any glaring errors in my calculations please speak up.
Maynard Davies Recipe
8lb salt 3628.736 gm
2lb sugar 907.184 gm
2oz saltpetre 56.699 gm
162 oz 4592.619 gm Total weight of cure
To be used at 1 1/2 oz per 1 lb
With all calculations accurate to 3 decimal places. all calculations carried out in grames
Total weight cured meat 1 1/2 oz per 1 lb = 162 / 1.5 = 108 lb or 48987.936 gm
.:
Total weight cured meat = 108 lb or 48987.936 gm
% of Saltpetre in Cure% of Cure = Weight of Saltpetre * 100 / Total weight of cure
% of Saltpetre in Cure = 56.699 * 100 / 4592.619 = 1.234%
.:
% of Saltpetre in Cure = 1.234%
Nitrates ingoing ppm = weight of cure * % nitrates * 1000000 / 100 * weight of meat
Nitrates ingoing ppm = 4592.619 * 1.234 * 1000000 / 100 * 48987.936 = 1157
.:
Nitrates ingoing ppm = 1157
The weight of salt normally aimed for is around 3%
% of salt In Meat = Weight of salt * 100 / Total weight of meat
% of salt In Meat 3628.736 * 100 / 48987.936 = 7.407
.:
% of salt In Meat = 7.407%
Results
Total weight cured meat = 108 lb or 48987.936 gm
% of Saltpetre in Cure = 1.234%
Nitrates ingoing ppm = 1157
% of salt In Meat = 7.407%
*****************************************************
My Recipe
4lb salt 1814.368 gm
2lb sugar 907.184 gm
2 1/4 oz saltpetre 63.786 gm
98 1/4 oz 2785.338 gm Total weight of cure
To be used at 3/4 oz per 1 lb
With all calculations accurate to 3 decimal places. all calculations carried out in grames
Total weight cured meat 3/4 oz per 1 lb = 98.25 / 0.75 = 131 lb or 59420.552 gm
.:
Total weight cured meat = 131 lb or 59420.552 gm
% of Saltpetre in Cure = Weight of Saltpetre * 100 / Total weight of cure
% of Saltpetre in Cure = 63.786 * 100 / 2778.251 = 2.295%
.:
% of Saltpetre in Cure = 2.295%
Nitrates ingoing ppm = weight of cure * % nitrates * 1000000 / 100 * weight of meat
Nitrates ingoing ppm = 2785.338 * 2.295 * 1000000 / 100 * 59420.552 = 1075.781
.:
Nitrates ingoing ppm = 1075.781
The weight of salt normally aimed for is around 3%
% of salt In Meat = Weight of salt * 100 / Total weight of meat
% of salt In Meat 1814.368 * 100 / 59420.552 = 3.053
.:
% of salt In Meat = 3.053%
Results
Total weight cured meat = 131 lb or 59420.552 gm
% of Saltpetre in Cure = 2.295%
Nitrates ingoing ppm = 1075.781
% of salt In Meat = 3.053%
Deb will you post the full Maynard Davies recipe or e.mail it to me cheers.