kerrdawg, thanks for the pics.... BTW, that's the same cure I use for my bacon dry rub... 0.86% cure (nitrite)...
1 3/4 tsp. of that cure is about 8 3/4 grams... adding that to 1# of meat is ~ a 1.84% addition which is right on... that will give you about 158 Ppm nitrite which is perfect... for future reference, a 0-100 grams scale will help you out in curing and adding spices....
Anywho... You should only have about 1.8% salt in the sticks, if all the salt came from the cure... If the seasoning had salt in it, there would be too much salt probably...
1 3/4 tsp. of that cure is about 8 3/4 grams... adding that to 1# of meat is ~ a 1.84% addition which is right on... that will give you about 158 Ppm nitrite which is perfect... for future reference, a 0-100 grams scale will help you out in curing and adding spices....
Anywho... You should only have about 1.8% salt in the sticks, if all the salt came from the cure... If the seasoning had salt in it, there would be too much salt probably...