Even though you have been a member only a short time. You are a moderator and must understand the importance of copying over the whole recipe.
It is extremely dangerous to provide a recipe without usage rates. here is the full recipe. please remedy the mistake by coping over the recipe verbatim.
Oddley wrote:Bacon cure
Meat 10 kg
Sodium Ascorbate = 5 gm
Salt 2% = 184 gm
Sugar 1.02% = 102 gm
cure #1 = 17 gm (100 ppm)
Saltpetre = 2 gm (200 ppm)
Weight of Cure = 310 gm
Usage 31 gm per kg