Sorry Butterbean I just saw this post... Typically I rely on the unread category to see updates of posts but somehow this wasn't flagged and I'm just catching it now
I rebuilt my thought process....so...what I did was this: I had 2044 grams of belly and I put that into http://www.localfoodheroes.co.uk/calcul ... ure_bacon/
under the US category. I plugged in 3.0% salt and 1.5% sugar. By the calculator this results in 55.8 grams salt, 30.66 grams sugar and 5.89 grams of cure.
As I mentioned above my actual numbers were rounded to 55 grams of salt, 30.5 grams of sugar, and 6.5 grams of cure. (Now how I got from just below 6 g to 6.5 g of cure is a mystery. I have no recollection of my thoughts or error as to why I am at this higher cure proportion). Hopefully I didn't overdue things with the Cure #1.
So looking deeper it seems that if you add the two salt components up their proportion is 3.018% whereas just the "white" salt comes out to the 2.6%.
My question...is it standard here to refer to the white salt or the white plus cure as the salt percentage? since the calculator obviously doesn't; other than being specific on what is what is there a proper way to refer to things?
And that bacon does look awesome. Where do you get your bellies? I find it hard to get them closer to Atlanta at a reasonable cost