Curing Formulas - Bacon, Bresaola & Coppa

Air dried cured Meat Techniques

Curing Formulas - Bacon, Bresaola & Coppa

Postby tazplas » Mon Feb 04, 2013 11:46 am

Not sure if this sort of thing has been posted before but here it is:

https://docs.google.com/spreadsheet/ccc ... sp=sharing

This spreadsheet is locked. You will have to Download and SAVE AS if you wish to use it.

It works for me and others have used it successfully but at the end of of the day it's your call.

Just enter the meat weights in as required and the formulas do the rest..

If it's all too hard to download etc, let me know and i can email to you directly :)

Apart from that, any queries, let me know.

Cheers

Steve

MODS - I just noticed i have posted this in the wrong topic. Can you move please.

Cheers, Steve
tazplas
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Re: Curing Formulas - Bacon, Bresaola & Coppa

Postby herjac » Tue Nov 03, 2015 3:39 pm

Does anybody have a copy of this calculator. It is no longer available on-line.
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Re: Curing Formulas - Bacon, Bresaola & Coppa

Postby herjac » Tue Nov 03, 2015 3:57 pm

Sorry all. I finally found it on my computer!
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