FermentFlow vs Meat Curing & Brine Calculator

Transform your fermentation projects from recipes to reality with FermentFlow, your fermentation companion. Track multiple ferments with step-by-step notifications, taking notes and photos as you go. FermentFlow helps you stay organized and create successful fermented foods. Fermentation recipes include: - Sourdough Bread/Focaccia - Jun Tea - Sauerkraut - Yogurt - Ginger Bug - Giardiniera - Milk kefir - Labneh - Brine and dry salting fermentations Key Features: - Convert existing fermentation recipes into guided projects. - Manage your projects via step-by-step notifications. - Take photos to document your progress. - Add notes and observations. - Review completed projects. Download now and start tracking your fermentation adventures!

Salt math, day counts and water-loss targets for every cut you hang. Meat Curing & Brine Calculator is a meat curing tracker for home charcuterie: it works out the cure, counts the days, and tells you when the bresaola is actually done. Most curing goes wrong at two moments: the salt rub and the pull date. Meat Curing fixes both. Type the green weight of your pork belly or eye of round and you get sea salt grams, Cure #1 or Cure #2 grams and the resulting nitrite ppm, checked against the 200 ppm ingoing ceiling for dry-cured meat. Set a target loss and Meat Curing calculates the finishing weight, then follows the batch with weigh-in reminders until it gets there. WHAT YOU GET • Exact salt and pink-cure grams for any green weight, with the nitrite ppm verified safe before the meat is touched • A finishing weight for every project, so a 35% loss coppa is a number on a scale, not a guess • Weekly weigh-in reminders and a finish alert the moment a cure reaches its target • Eight vault recipes with milestones built in: bresaola, pancetta, guanciale, lardo, coppa, gravlax, home bacon and finocchiona salami • A logbook per batch for weigh-ins, flips, vac-seals, re-rubs and cellar temperature and humidity • A cellar archive of finished and discarded cures, weights and notes intact for next season PERFECT FOR • First-timers who want the safety math done before the salt goes on • Whole-muscle curers hanging prosciutto, bresaola or coppa to a weight target • Salumi makers juggling ferment-then-dry schedules across several casings • Weekend bacon and gravlax cooks who just need the right ratio, fast WHY NOT JUST A SPREADSHEET? A spreadsheet knows the percentages, but it does not know today is day 21, that the pancetta is still 140 g from target, or that the next step is rinse and case. Meat Curing ties the calculator to the calendar and the scale: every batch shows days in, days remaining, current loss and the next milestone on one card, and the app nudges you when it is time to weigh. PRIVATE BY DEFAULT Your cures, weights and notes stay on this iPhone. There is no account to create, no cloud sync, no ads and no third-party analytics. Reminders are local notifications you can switch off at any time. FULL ACCESS Meat Curing requires a subscription. Choose a weekly or yearly plan to unlock unlimited cures, the salt and nitrate calculator, the recipe vault and all reminders. Subscriptions renew automatically unless cancelled at least 24 hours before the end of the current period, and can be managed or cancelled in your App Store account settings. Weigh your first cut, tap Start a cure, and let Meat Curing & Brine Calculator count the days. Terms of Service: https://pnkl26.web.app/terms-of-service Privacy Policy: https://pnkl26.web.app/privacy-policy Support: pnkhanhlinh0206@gmail.com