Optimal smoke parameters.

Master Rule: 156 ppm limit.

Configure Parameters

25 lbs
156 ppm
150 F
3 h

Calculated Targets

Cure 1
28g
Grams
PPM
156
Smoke
Deep
Risk
Low
Tip

Limits

Type PPM Amt
Sausage 156 4oz/100lb
Salami 156 4oz/100lb
Ham 200 Pump
Bacon 120 Low

Precision Master Protocol

  1. 1
    Step 1: Weigh cure.
  2. 2
    Step 2: Dissolve.
  3. 3
    Step 3: Rest overnight.
  4. 4
    Step 4: Smoke.
  5. 5
    Step 5: Cook 152F.
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