Cure Conversion Chart
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The California Ham Spice really only has one function as a flavor enhancer so you don’t need to do anything different than what you have been doing other than add some of this! I have used it on every ham I have ever done and I have always been very pleased with the results. I’d say the first thing you should try is the California Ham Spice and I’d bet you are going to be happy with it!
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Dave R I totally agree and always recommend a scale, it is going to be a better choice every time but we wanted to offer this so anyone who was in a pinch would at least have an option to use volume.
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Can you do an equilibrium cure using you dry rub bacon cure such as the following link. http://diggingdogfarm.com/page2.html cause i see if you convert lbs to grams the amount of salt equals the table above.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jonathon on last edited by
Jonathon Excellent chart, now that I have a scale & have just been doing the math. Your chart may be better than my math though, but it has been working perfectly.
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darren McLaren excellent tool! Thanks for sharing
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darren McLaren Well if you use 1 lb of meat in that calculator (451 grams) then you need 13.61 grams of seasoning/cure, for the dry rub it is 9 grams per lb of meat, that is a 50% difference and could ruin your product, I wouldn’t risk it if I were you. I have requested an LOP from Excalibur on the Dry Rub Bacon to see what the salt content is and we can take the low range they give us and then you can work out how much you would need to be at 3% of the weight of the meat but the LOP can change as they change ingredients so it won’t necessarily be the same 6 months from now.
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Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. If you want adjust the calculator so it reads 9 grams per 451 grams of meat you can change the nitrates to 10 PPM to give you an exact readingHandy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
10
Cure #1 Needed…
0.07
grams
Salt Needed…
8.95
grams
Sugar Needed…
4.51
grams
Total
464.53
gramHowever as I find the dry rub cure a great taste but a little salt if going by advised recommendations. I use it as 8 grams without changing the PPM
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Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur.
Handy Universal Cure Calculator
Weight of Meat in Grams…
451
grams
Cure #1 % Nitrite…
6.25
%
Salt % Desired…
2
%
Sugar % Desired…
1
%
Parts Per Million (PPM) Nitrite…
156
Cure #1 Needed…
1.13
grams
Salt Needed…
7.96
grams
Sugar Needed…
4.51
grams
Total
464.6
grams -
kodda322 Chicago isn’t available on the web so we don’t have that broken down. However, it is .5 lb of spice to 10 gallons of water for a pickle. If you are using that I’d assume you are a commercial processor so I’d encourage you to reach out to our commercials ales team at 800-835-2832 Hope that helped!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Jonathon on last edited by
Jonathon Any way this chart could be made printable?
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
I have the chart in a .pdf file I believe. I will check tonight when I get done making dinner.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Jonathon on last edited by
Jonathon Actually it is in an excel spreadsheet
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Jonathon on last edited by
Jonathon just made an excel spread sheet. How can I upload it?
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to johnsbrewhouse on last edited by
johnsbrewhouse, Chef, That is amazing. You guys make me feel bad that I did not help more as I had developed some numbers some time ago, but only on about four of the brines, etc. that I have used & then then just went to a better scale & basic math. Super Kudos to both of you guys for going the extra mile & creating those sheets.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to calldoctoday on last edited by
calldoctoday just need to find out how to upload them…
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Chef Have you tried either converting them to a PDF (cute PDF or something) or doing the snip it thing that basically seems to convert to a photo file if the pdf will not work, then uploading just like a normal photo? If not, I am thinking either take a real good photo of it & upload that or see if Jonathon or someone at Walton’s can do it for you. Pardon me for not having something concrete that is tried & tested, but I am gathering that one of the ideas should work. I would start with the first & easiest.
