Hello,
So for my first home cured meat attempt I'm going to make the Coppa as described on page 534 in Home Production of Quality Meats by Stanley Marianski and Adam Marianski.
One required ingredient is Cure #2 which is described as:
1 oz. of sodium nitrite (6.25%)
.64 oz of sodium nitrate
1 lb of salt
I found Legg Cure (6.25%) at my local butcher shop.
My question is, what do I need to add to the Legg Cure (http://www.acleggstore.com/soni4ozbagle.html) in order to make Cure #2 or is Legg Cure considered the same as Cure #2?
Any direction is appreciated.
Thanks!