pork_shoulder_bacon
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pork_shoulder_bacon [2023/11/27 14:57] jforbes |
pork_shoulder_bacon [2023/11/27 14:58] (current) jforbes |
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| * Salt: 3% of the weight of water and meat - (1,361 + 1,000) * 0.03 = 70.83 g | * 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 | * 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 | + | * Cure Salt #1: 0.25% of the total weight of the meat, water, salt and sugar - (1,361 + 1,000 + 71 + 47) |
pork_shoulder_bacon.1701115052.txt.gz · Last modified: 2023/11/27 14:57 by jforbes