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B
curing for cold smoking
I am looking for a little help with curing a 12 lb piece of pork leg. I used the formula (ppm)(meat weight)/(Sodium nitrite in cure)(1,000,000) (650)(12lbs)/(.01)(1,000,000) 7800/10000 = .78lbs or 12.48ozs I was trying to use Morton Quick cure and it has 0.5% nitrate and 0.5% nitrite. I...
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