Dry Bacon Cure Recipe Question [Answer]

[Oddley]

Deb 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.

[deb]

Thanks Oddley.
That is the whole Maynard Davies recipe. Do you want the instructions he gives for using it? If so I'll mail them to you but it could take a few days, I'm busy with the Gym and Shopping tomorrow and with the weekend coming up I don't have much computer time. I won't forget.

[Parson Snows]

deb

if you could post it on the forum I would be interested as I am looking a purchasing a copy of "Maynard: A Bacon Curer's Adventures", and would like to see the quality/detail of the recipe instructions etc., sorry I probably should have been clearer earlier when I asked you to post the �recipe�.

Recipe: a list of ingredients and directions for making a particular dish.

Kind regards

Parson Snows

[Oddley]

Deb Yes I would like you to either post the full recipe or e:mail the full article if possible if not the full recipe and method.

The reason for this is you mention maturing. The thing with using Nitrates is they have to have time to break down into nitrites and then decompose into oxides and other by products.

In this cure the inductive or ingoing ppm is somewhere in the region of 1100 which is quite high so curing time and maturing time are very important to allow all the chemical reactions. So I really would like to see what Maynard Davis has to say. When you have time of course thanks Deb.

[ryanpropst]

Question: was a resolution to this maturation time ever achieved, as I do not see a follow up on this dicussion. Just curious. I've just purchased a copy of his book from Ebay in london for 3.99 (I was lucky) and am awaiting the book to be sent to me here in Sydney this week. Just curious as to anyone's take on the quality of his methods/instructions and if you guys thought his recommended maturation time allowed adequte nitirite (?) reduction.

Realize this is an old post but for us newbies, it's a good discussion. Especially as I am making bacon today (Saturday).

Ryan

[Oddley]

Hi ryanpropst, I think the post link below, will answer your questions.

http://forum.sausagemaking.org/viewtopi ... c&start=15