by ericrice » Mon Feb 03, 2014 11:25 pm
Well most on here (me included) will say to invest in a scale for more accurate measurements. I assume cure #1 as there are several with different nitrite percentages - 93.75% salt and 6.25% sodium nitrite? If yes, without weighing that is the recommended measurement for 10lbs. I also assume the meat was hung at temps below 60f. If yes I see no concerns.
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?
Eric