Questions on curing

Lamb, goat, wild game, sausage, any other meats.

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stan41 USER_AVATAR
Stan41
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Postby Stan41 » Mon Dec 24, 2007 4:55 pm

I suppose we could summarize (and possibly simplify it like this)
Prague Powder No. 1 Contains 6.25% Sodium Nitrite, 93.75% Salt. Use 1 level teaspoon per 5 pounds of meat.

Prague Powder No. 2 Contains 6.25% Sodium Nitrite, 4.125% Sodium Nitrate, and 89.625% Salt. Use 1 level teaspoon per 5 pounds of meat.

MORTON TENDER QUICK
Contains .50% of Sodium Nitrite, .50% Sodium Nitrate, Sugar, Salt. (amounts not given, but it contains very little sugar. Almost all salt.) Uses: For a rub cure use 1 Tablespoon per pound of meat. For a brine cure use 1 cup Tender Quick dissolved in 4 cups water.

Stan

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