Newbie question

[johnfb]

This may sound stupid but...is there a standard % of cure #1 to be used per kilo of meat.
For example...per kilo of meat use 1 gram of cure #1.
I have a recipe using the elusive mortons tenderquick but since I cannot get that I was thinking of using just cure #1 for colour reasons.
So how much to use is the question?
Thanks
John

[wheels]

John

Wet or dry?

Post the recipe!

Phil

[johnfb]

John

Wet or dry?

Post the recipe!

Phil

Dry mix. It's from the video posted in my query on "Any Comments"

Here:

http://www.youtube.com/watch?v=LOTpS_iDi1Y

Recipe is at the end. He uses mortons but you know the deal with that. That's why I am thinking of cure #1 instead...or Supracure in place of the Mortons...maybe that might work and be a solution for all here. Now there's an idea

[wittdog]

2tsp of Cure 1...per 10lbs of ground meat

[johnfb]

Thanks Wittdog, that works for me.

2tsp of Cure 1...per 10lbs of ground meat
10 pounds = 4.5359237 kilograms
10.5 grams per 4.5 kilos
I measured this using a measuring teaspoon and weighed 2 of them on my 0.00 scales.





This is from you tube user rldel149:
http://www.youtube.com/user/rldel149