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How to figure cure amount

post #1 of 4
Thread Starter 
How do I figure the cure amount in sausage if using some already cured bacon?

Just weigh what's not cured? Does it matter?
post #2 of 4

Yep. Weigh just the uncured Pork and add accordingly. Even adding for the whole amount of meat, there would just be less than 1/3 more and not even remotely close to toxic levels...JJ

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Yep...JJ

Yup? Weigh what's not cured?
post #4 of 4

I hit enter too fast...JJ:biggrin:

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