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 recently posted a bacon tutorial that I wrote originally for a sausage-making forum. The recipe used was an amalgamation of a few already posted by myself and others and as such, was a compromise. Whilst it makes very nice bacon, it is a little sweet for me. The recipe I use most regularly differs in that it’s saltier and has less sugar. The method and other instructions are exactly the same as in the bacon and dry curing tutorial.