Equilibrium Cure Calculator Recipes

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THE SCIENCE OF CURING MEATS SAFELY - MEATHEAD'S AMAZINGRIBS.COM

Because meat is about 70% water, the cure tries to achieve equilibrium with the liquid in the meat. Wet curing takes less time than dry curing, sometimes only days. On a commercial …
From amazingribs.com

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HOW TO MAKE THE BEST BACON – (CALCULATOR & GUIDE)

Pink Curing Salt No. 1 is applied at 0.25% of the meat weight for equilibrium curing (see below) Pink Curing Salt No.1 @ 0.25% x 900g. 0.0025 x 900 = 2.25 grams of pink curing salt no. 1. …
From eatcuredmeat.com

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EQUILIBRIUM CURING, A BETTER WAY TO MAKE YOUR OWN BACON

Cure for at least seven, and up to 10 days. Unlike dry curing, saltiness won’t build up in the meat with extended cure time. Once the meat has cured, remove it from the brine and rinse it well …
From realtree.com

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HOW MUCH CURING SALT PER POUND OF MEAT? (TOOL & CALCULATOR)

Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g. If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people) 2.25% sea salt x 9,000 = 202.5g of salt for the brine. 0.25% Pink …
From eatcuredmeat.com

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MEAT CURING CALCULATOR TOOL – EQUILIBRIUM CURING & BRINING

After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total …
From eatcuredmeat.com

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CURING CALCULATOR | LOCAL FOOD HEROES

They will also be aware of curing safely and using a sufficiently strong brine to protect the meat whilst it is curing when using a brine cure. The input to the form is in grams rather than lb and …
From localfoodheroes.com

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BACON CURING CALCULATOR | EAT CURED MEAT

Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of …
From eatcuredmeat.com

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DRY CURE BACON CALCULATOR

Percent calories from. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) …
From wbq.doggoessentials.shop

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UNIVERSAL CURE CALCULATOR | LOCAL FOOD HEROES

Total Weight of Meat in grams = 1000. Salt % required = 3. Sugar % required = 1.5. Nitrite % in Curing Salts = 6.25. Parts Per Million (mg/kg) Nitrite required = 150. Parts Per Million (mg/kg) …
From localfoodheroes.com

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CURE CALCULATOR - MEATS AND SAUSAGES

Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. European …
From meatsandsausages.com

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COMPLETE GUIDE TO EQUILIBRIUM CURING MEAT | EAT CURED …

Excess salt cure: packed in salt 8/24, left for 36 hrs, hung on 8/25. Starting weight at hang – 87 g; target weight – 57 g. Time to hit target weight -14 Days. Equilibrium cure – seasoned and …
From eatcuredmeat.com

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HOW TO EQUILIBRIUM CURE OR BRINE BACON (CALCULATOR & TOOL)

Basically the same as equilibrium curing but you adding water to the mixture, so that you can do it in a wet solution. As a guide, I use the 40% water to the total weight of the meat. Metric …
From eatcuredmeat.com

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EQUILIBRIUM CURING CALCULATOR FOR AMAZING JERKY AND BACON

Mistakes made while home curing meat can be deadly. The calculator is based on Pink Cure #1 as a default. Cure #1 has a Sodium Nitrite concentration of 6.25% and the rest of the filler is …
From beananimal.com

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MY DIY HOME CURED BACON RECIPE - BBGRILLSHACK.COM

Remove the pork belly from the smoker and allow it to cool in the fridge. Once cooled down slice the pork belly into about 1/4" thick bacon slices. 8. Use a skillet or griddle to cook the bacon as …
From bbgrillshack.com

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EQ CURING | MAKIN' BACON

This is called the EQ or "Equilibrium" curing method. It's quite simple really. A gram scale is typically used to weigh the meat. This weight is then entered into a "cure calculator" that will …
From makinbacon.net

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SALT BRINING CALCULATOR - GENUINEIDEAS

Equilibrium Salt Brining Calculator: Step 1 : Use slider to set desired meat salt level after brining, from 0.25% to 10%: Step 2 : Table Salt Morton's Kosher Salt ... Estimated Minimum …
From genuineideas.com

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UNIVERSAL CURE CALCULATOR......... - SMOKING MEAT FORUMS

The calculator is only good for recipes using cure, and in the case of brining, an equilibrium brine. Equilibrium brining takes time and the ingredients are often less than what's used in a …
From smokingmeatforums.com

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BACON CURE RECIPE CALCULATOR | DANDK ORGANIZER

Bacon Cure Recipe Calculator. Wet and dry equilibrium eq homemade bacon homemade bacon making a comprehensive eat cured meat. Customizable Wet And Dry Equilibrium Eq …
From dandkmotorsports.com

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EQUILIBRIUM CURE CALCULATOR RECIPES

2012-08-08 In equilibrium brining the submerged meat and the cover brine (or cover brine and injected brine, in larger pieces of meat) act as a single system and are considered a single unit …
From tfrecipes.com

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