pork_shoulder_bacon
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| pork_shoulder_bacon [2023/11/27 19:48] – created jforbes | pork_shoulder_bacon [2023/11/27 19:58] (current) – jforbes | ||
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| * 47 g (4 Tbsp) Sugar(2%) | * 47 g (4 Tbsp) Sugar(2%) | ||
| * 6 g (1 tsp = 5 g) Pink cure #1(.25%) | * 6 g (1 tsp = 5 g) Pink cure #1(.25%) | ||
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| + | === Notes: === | ||
| + | * Salt: 3% of the weight of water and meat - (1,361 + 1,000) * 0.03 = 70.83 g | ||
| + | * Sugar: 0% to 4% of the weight of water and meat - (1,361 + 1,000) * 0.02 = 47.22 g | ||
| + | * Cure Salt #1: 0.25% of the total weight of the meat, water, salt and sugar - (1,361 + 1,000 + 71 + 47) * 0.0025 = 6.2 g | ||
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