I am using Shannin127 recipie for Kielbasa If someone could look over my math I would owe ya big time ....
|pork (picnic 75%)||1000||1800.0||1.8|
|Cracked Black Pepper||2||3.6||1.8|
This is what I'm going to do
|pork (picnic 75%)||1000||2800.0||1.8|
|Cracked Black Pepper||2||5.6||1.8|
I checked using the cure calculator here http://www.wedlinydomowe.com/sausage-recipes/cure-calculator
it says to use 6.9 .....in the great sceme of things 6.3 and 6.9 isn't much different when your talking about grams ... and even at 6.9 I'm still in that safety zone and not overdoing the cure ...right ?
Thanks for helping me ...I got the meat cut up and ready to go (and a pot of chili to boot ..pics on the way
Edited by Paul Catt - 2/18/13 at 10:54am