Quote:
Originally Posted by whistech
Worth, please reread your post above. That's way too much cure. In 5 gallons of water, 5 tablespoons of cure 1 is the right amount.
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That came right out of the book so help me I had to read it twice.
Even tender quick calls for a ton of it.
The James Beard foundation calls for 1/2 cup insta cure 1 for 2 gallons.
I use two level teaspoons for every 10 pounds of ground meat.
This is the standard.
Worth