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Ok guys,

For the first time in my salami making history, I am going to try using cure. Len poli states that cure #2 should be used at a ratio of i level tsp to every 5 pounds of meat (is this correct) I also need to know if I still add roughly 2% salt ontop of the amount of cure.

I will me making 100lbs tomorrow.

Thanks Guys

Chris

From Sausagemaker.com ...

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure� will process approximately 480 lbs. of meat.

Personally I would use 4oz per 100lbs of meat.

Yes, you will need additional salt. The salt in the Instacure will give less than ¼% in the sausage.

Phil