BatchSmith: Bacon Curing

Ever wanted to make your own bacon? BatchSmith makes it easy. Tell it how much pork belly you have and it works out exactly what goes in the cure. No guessing, no converting recipes in your head, no wondering if you got it right. Weigh, mix, done. Then it tracks your batch from day one. How many days in, what to do next, when it is ready to smoke and slice. Start a cure, go live your life, and BatchSmith remembers where things stand. There is a whole library of flavors built in, from a classic maple pepper to bourbon maple to a Korean gochujang glaze, and you can tweak any of them or build your own signature cure and save it. When you are ready to go beyond bacon, BatchSmith goes with you. Dry-cured whole muscle like coppa, lonzino, and bresaola gets its own tools: the right Cure #2 amounts for your cut, a drying tracker that watches weight loss instead of a calendar, and a loss curve…