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Hello.  I am certainly no expert when it comes to cures.  You don't say where you got the recipe, but I would say the recipe MIGHT be wrong.  I would go with what's on the packet.  When using cure it is best to weigh it so folks say.  Gives more accuracy to the amount you are using.  Hope this helps.

Danny

Found this online maybe here.

  Cure #1

Amount of Meat/Fat     Amount of Cure
Vol.     Wt.
1 lb.     1/4 tsp.     .05 oz.
2 lbs.     3/8 tsp.     .08 oz.
3 lbs.     1/2 tsp.     .10 oz.
4 lbs.     3/4 tsp.     .15 oz.
5 lbs.     1 tsp.     .20 oz.
10 lbs.     2 tsp.     .40 oz.
15 lbs.     1 Tbsp.     .55 oz.
20 lbs.     1 Tbsp. + 1 tsp.     .80 oz.
25 lbs.     1 Tbsp. + 2 tsp.     1.00 oz.
50 lbs.     3 Tbsp. + 1 1/4 tsp.     2.00 oz.
100 lbs.     1/4 C. + 2 Tbsp. + 2 tsp.     4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce

Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.

Make sure you have Cure #1 (6.25% nitrite)
The correct amount to use is 156ppm.
That equates to ~one level teaspoon per 5 pounds of meat.
Or use an accurate scale and calculator.....
http://www.diggingdogfarm.com/page2.html


~Martin