Bacon Cure Calculator

The Cure Calculator is here » »
Cured Back Bacon

Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, sugar etc. This one enables you to do just that whilst still curing to either EU or US commercial standards...

The Cure Calculator is here » »

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There are five comments

ricky nash

I was from Yorkshire (Gods County) but now live in the Philippines, found your site after trying a few others, I use your bacon and sausage calculator and I’m spreading the Gospel, So easy and prefect EVERY time, I use it for Deli boiled ham, again prefect, Got a lot of xpats wanting my/your bacon and I smoke some with ether coconut, but the best is Mahogany, Do you have a recipe for Northern Black Pudding??

ricky nash, - 20-02-’14 08:40
Phil

Sorry, I’ve not got a specifically Northern recipe for Black Pudding. You may get one if you ask at the sausagemaking.org forum – I know that one of the regular contributors trained as a butcher in Blackpool.

HTH

Phil, - 25-02-’14 12:16
robert

Nicely put Sir. ;)

robert, - 06-03-’14 00:07
Ant

Hi, On your curing page you say that 1Kg of meat needs: 22.5g, 8g of sugar, 2.5g Cure #1 and optional 0.5g ascorbate.
However, when I enter 1000g into the calculator and select EU, the values are: 22.75g salt, 10g sugar, 2.4g cure #1, any reason why?

Also, why is curing salt lowerr for skin on in the US? Surly it woulod be more as it takes longer to penetrate?

Many thanks.

Ant, - 29-04-’16 18:38
Phil

Hi Ant.

At the time I wrote the tutorial for the sausagemaking.org forum the cure supplied by their shop was only 5.88% nitrite. It’s now slightly higher but the difference is academic so the recipe didn’t need altering. This recipe (well actually the one with 22gm salt – but I can’t tell the difference!) is one of my favourites with a bit of thyme and black pepper added. The calculator enables you to set your own preference for salt and sugar but defaults to 2.5% salt and 1% sugar. I left it for people to chose their own levels as tastes vary. For example, a butcher that I admire uses 2% salt and 0.5% sugar. I get as many people say that my favourite is too salty as say that it’s not salty enough. I hope this helps and that you enjoy your bacon.
Phil, - 29-04-’16 20:39

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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