Hello
Just joined and before doing anything with the cures mentioned I need to ask for guidance
Cure 2 from the site has 9% less Nitrite and nitrate than the usual cure 2 (if i did my arithmetic right) so does that mean I use 9% more of the site's cure 2. ie From jasonmolinari's site he uses .25% of cure 2 for pancetta/prosciutto. I am thinking that the equivalent for site cure is .2725% (to be pedantic).
second part of the qustion is that the instruction on the label says "normal use is 2 grammes per 2 kilos of meat which is .001%. This is a big difference. I would appreciate clarification
re Parma cure
I was not expecting rock salt and am concerned about settlement of the finer ingredients. I was thinking of grinding it. Just wonder if anyone thinks this is not a good idea.
I am confused as to its rate of use. From the site order page it says use 80gms/kilo -8%
The label says regular pack 1 kg (which I have) should cure approximately 6 kgs of meat.
At this rate I would be using 167 gms per kilo .
Thank you