- 214 Posts. Joined 4/2010
- Location: Elk River MN
- Points: 10
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I too agree with eman. I've seen to many instances of posters wanting to use a cure to replace TQ in a recipe.
This link is very informative, as long as all who read it understand the amounts in the charts are "Strictly" for "GROUND MEAT", as is stated in a few places. Solid meats, such as Bacon, call for different amounts of cure.