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I don't know, I found it a little confusing to read, kind of like listening to a conversation in a room that echos badly. What I could understand I did find informative though.
This link is very informative, as long as all who read it understand the amounts in the charts are "Strictly" for "GROUND MEAT", as is stated in a few places. Solid meats, such as Bacon, call for different amounts of cure.