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Recent content by shooter44
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thanks for the reply, so are saying to meat weight. add water weight and then that total weight to then add your cure. so 24lbs meat plus 1gal. water=8lbs so 24 + 8 =32lbs then add 35.2 gram of cure.
I am new too this forum, but have been reading all the info. sound like lots of well informed members. I am not good with math but i have been using prague #1 for curing at the rate of 1 teaspoon per 5Lbs of meat. can I use this rate in wet and dry brines. thanks for and help. I am one of those...