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Cure #1

post #1 of 2
Thread Starter 
How much cure for 3 pounds of meat?
post #2 of 2

Depends on how you are using it.

 

Rule of thumb for things like sausage would be 1 teaspoon/5 LBS of meat.

 

Naturally, in a brine, you follow the brine recipe.

 

Good info here:

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

Scroll down to Cure #1 and you will see a helpful chart.

 

Good luck and good smoking.

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