- May 11, 2014
- 15
- 15
Gotcha. Thanks for the info.It’s not exactly Willy Nilly on any of it, but that said, salt and cure #1 are the drivers of curing. You need to keep the cure #1 at .25% to meat weight. Salt can range from 1.5-3.0% to meat weight. The sugars and aromatics are all up to you. I apply sugar at a range of .5-1.0% but you can run that up to 6% if you like that.