Did I buy the wrong stuff?
OK, I wanted to make some of Reinhard's ground and formed bacon.
However what I've got is the Sausage Makers ham and bacon cure.
I need to know if I can use this or I'll just go and buy some Curley's
If I can use this, how much would I have to use per pound?
I don't want to do anything that might cause harm.
My intention was to make five pounds, just to try it.
I'm thinking it would be .6 pounds of this cure.
I'm worried because that is for a brine type cure.
Your help is greatly appreciated.