by wheels » Sat Jul 12, 2014 11:21 am
The simple answer to your question is No. You would never use saltpetre/saltpeter at a ratio of 5:1 instead of cure #2.
You can use saltpetre if you alter your method/procedures to take into account the way it works, or it can be used along with cure #1, instead of cure #2. If I was to use it, I'd use it at 150mg/kg (PPM) - that's 0.15gm saltpetre per kg meat.
I'd read up on the methods and way it works before you do though.
Good luck if you do; personally, I've not had much success with it at all.
Phil