Cure Calculations Questions
Posted: Fri Feb 15, 2013 22:53
Hello All,
Need some help and advise. I am wanting to try a new Bacon Cure Recipe and not sure which way to go on this one and want to be totally safe.
Here is the issue. The recipe is one I found on the Len Poli site for a "Honey Cured Bacon. This recipe calls for 21.0 grams of Cure #1 (1 TBS.) for 10lbs. of Pork Belly. When I use the Calculator it comes up that I should use 1/2 the amount that is listed on the recipe (the actual amount is 11.321 of cure #1 per the cure calculator).
So here are my Questions that I would appreciate input on.
1.) Is the Len Poli recipe incorrect and calling for too much Cure #1?
2.) Is it unsafe and/or safe to adjust the cure amount to what the cure calculator suggests here?
3.) If it's okay to adjust the cure downward then do I need to adjust the amount of salt that the recipe calls for? (the Recipe calls for 3/4 salt + the cure #1)
All help and input is appreciated,
John
Need some help and advise. I am wanting to try a new Bacon Cure Recipe and not sure which way to go on this one and want to be totally safe.
Here is the issue. The recipe is one I found on the Len Poli site for a "Honey Cured Bacon. This recipe calls for 21.0 grams of Cure #1 (1 TBS.) for 10lbs. of Pork Belly. When I use the Calculator it comes up that I should use 1/2 the amount that is listed on the recipe (the actual amount is 11.321 of cure #1 per the cure calculator).
So here are my Questions that I would appreciate input on.
1.) Is the Len Poli recipe incorrect and calling for too much Cure #1?
2.) Is it unsafe and/or safe to adjust the cure amount to what the cure calculator suggests here?
3.) If it's okay to adjust the cure downward then do I need to adjust the amount of salt that the recipe calls for? (the Recipe calls for 3/4 salt + the cure #1)
All help and input is appreciated,
John