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In Reply to: Re: Who to believe about cure? posted by Jackitup on May 19, 2012 at 16:36:34:
Jon you are usually very good with info but you are way off base here. Cures are very easy to use and are used at a rate of 3 grams per kilo or 3 grams for every 2 1/4lbs.
For cooked products like hams bacons and cooked sausages use Prague Powder #1, for dried products use Prague Powder #2
If you have TQ it contains both Nitrite and Nitrate and can be used for either cooked or dried products. As Jon said use it in the same amounts as you would use salt but it is best to weigh it instead of measuring it
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