You should look here
http://forum.sausagemaking.org/viewtopi ... paul#50493
You need to read the whole thread and linked threads.
Until NCPauls experiment we were never too sure what was happening with brine cures
The experiment utilised a 2-1 cure first suggested by Oddley.The results were not in line with our expectations and so we came to this
http://forum.sausagemaking.org/viewtopi ... ght=method
There had been discussion about using "stronger" cures i.e. more nitrite but by and large,as far as Im concerned, because of the volitility of the reaction at the start and the realisation that using a different ratio maybe 1-1 there was no way to determine the outcome.
This is not a put down and I for one wellcome any discussion on this matter.
We need all the help we can get.
Jim