Hey People
As suggested, this link provides you with a spreadsheet for curing formulas for DRY cure Bacon, as well as Bresaola & Coppa
https://docs.google.com/spreadsheet/ccc ... qY2c#gid=0
Spreadsheet is locked. You will have to download and SAVE AS so that you can use it.
This spreadsheet works for me but it's your call/risk if you choose to use it.
Crustyo44 has it and he's still alive so it's not just me that's still kicking around.
Let me know if it's all too hard and i can email you a copy
Cheers
Steve