I was just reading this, it can't be right:
Basic Dry Cure from Charcuterie
1 pound/450 grams kosher salt (2 cups Morton's coarse kosher salt)
8 ounces/225 grams sugar (about 1 cup)
2 ounces/50 grams pink salt (10 teaspoons)
10 teaspoons? My package of #1 Pink Instacure says 1 teaspoon per 2.5 pounds of meat.
Why would they use that much cure, is it because it is being washed off at the end?
This just doesn't set well with me?