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In Reply to: Or Instacure number one posted by Jerky Noob on October 27, 2014 at 06:29:12:
I ended up finding a recipe that use 1 tsp of cure number 1 per 5 lbs of meat. I had 2.5 lbs of meat so I used 1/2 tsp of cure number 1.
Just to be safe, I will definitely make sure I hit 160F during cooking, and keep in the fridge sealed in plastic after cooking.
I imagine the commercial stuff that keeps forever without molding or going rancid as additional chemical preservatives that I won't be adding.
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