How do I figure the cure amount in sausage if using some already cured bacon?
Just weigh what's not cured? Does it matter?
Just weigh what's not cured? Does it matter?
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How to figure cure amount
- Thread starter pc farmer
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- May 12, 2011
- 22,167
- 7,168
Yep. Weigh just the uncured Pork and add accordingly. Even adding for the whole amount of meat, there would just be less than 1/3 more and not even remotely close to toxic levels...JJ
Last edited:
Yup? Weigh what's not cured?
- May 12, 2011
- 22,167
- 7,168
I hit enter too fast...JJ
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