Quickcure .. Trade Cure
Posted: Fri Jan 24, 2014 6:22 pm
Bought a bag of Quickcure for curing meat, in brine or dry cure ie whole bag in 5 gallons of water or, 6.5 lbs in 20lbs of salt for a dry cure.
Can I assume that we just pro rata the quantities to make smaller batches? May be totally obvious answer but do not want to get off to a bad start by cocking it up!
Still waiting for a reply from our local supplier but want to get started with some brine and dry rub over the weekend.
Thanks
MrB
Can I assume that we just pro rata the quantities to make smaller batches? May be totally obvious answer but do not want to get off to a bad start by cocking it up!
Still waiting for a reply from our local supplier but want to get started with some brine and dry rub over the weekend.
Thanks
MrB