British BBQ Society Forums

You have a scientist in you? Oooooh missus!!!

essexsmoker wrote:I like to over think things. Lol.
I like to really understand how things work and any potential pitfalls. I know in reality it's a fairly simple thing to do but it's the scientist in me. Lol.

I totally agree. By merely following instructions you cannot innovate - to do that also requires understanding.

wade wrote:
I totally agree. By merely following instructions you cannot innovate - to do that also requires understanding.

Defo! With thinking like that you must be a scientist or engineer?

kiriak wrote:You have a scientist in you? Oooooh missus!!!

Well not as a rule, I'm married don't you know!

Hi all, can I ask a stupid question about the salt?

Using local heroes calculator for bacon, it says 2.5% salt.

My maths has never been great but I dont understand how when calculating values for 1000g, the result comes up as 22.75g? Surely it should be 25g?

What is a good level of salt? Is 2.5% OK? I don't like overly salty.

Thanks.

Cos the calculator includes sodium nitrite further down. I use this for eq, the weight is the meat plus the water
http://www.diggingdogfarm.com/page2.html

TakingtheBrisket wrote:Cos the calculator includes sodium nitrite further down. I use this for eq, the weight is the meat plus the water
http://www.diggingdogfarm.com/page2.html

So the 2.5% is % sodium, not % salt?

Hang on, is it the salt in the cure #1? The other 93.75%. That would make sense. Wish there was a note to explain that somewhere.
If there is I need to get to spec savers!

Thanks brisket.

Is it just my rendering or does the Digging Dog Farm calculator just come up with everything else garbled on the page? As in the HTML parts... The calc is fine but the rest of the page isn't there.

Just did a quick calc and it is spot on now. Thanks.

Re my other question, what salt % do others use? Is 2.5% salty or not too bad?

Thanks.

I just leave the setting which give you a ppm of 156 which is right for wet curing. I think dry curing is 665 or close to that. Just give it a good soak and change the water to remove the salt. The calc comes up alright for me btw