The four calculations this book asks you to get right, done for you — a cure by weight, a fermentation brine, your altitude adjustment, and the nutrition of anything you make.
Nothing is sent anywhere. Once this page has loaded, it works with no signal at all — which is the point, in a cellar.
Chapter 11. A cure is a percentage of what it has to reach — the meat, and in a brine the water with it. Weigh the meat, and everything else follows.
Chapter 15. The percentage is of the water and the vegetables together.
Chapter 2. Water boils cooler as you climb, so every process changes. Look your altitude up once and write it inside the cover of the book.
Build the dish, set how many it serves, and get the figures per serving. Values per 100 g from the USDA SR Legacy food composition data, except the one row marked (estimate): the USDA publishes no entry for raw beef bacon, so that line is a manufacturer-label figure and should be read as an order of magnitude, not a measurement.
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One email with your link. Nothing else. Everything above stays free and open — this is just so you can find it again.