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.
It has not been possible to present this calculator in the style of the rest of the site but it is fully functioning and accurate. It can be used for any type of dry curing project, not just for bacon.
Links at both the top and bottom of the page will return you to the main site when finished.
I like your new presentation!
Thanks Norman
I have been using this method for about two months now. So much better and just the right amount of saltiness.
Phil,
I really enjoy this calculator as it provides enough flexibility to allow me to tweak my cures — less salt for my wife; a bit sweeter for my daughters.
I used it to make beef bacon, canadian bacon and traditional pork belly. Thanks very much.
Thank you. I’m so glad that it’s been of help.
Hi Phil, I have used your calculator a number of times with pork from local butchers with pleasing results. I am thinking to go for a rare breed(Large white) for the next batch from an on line supplier. To make up the cost for free shipping I am going to add a breast of limb. Would the same equilibrium cure work for this or do I need to adjust the quantity for lamb bacon ?
Hi Mark I don’t see why not. It’s not something I make but, if I was to, that’s what I’d do. Ground coriander seed may be a nice spice to use with the lamb.