Recipe calls for 4 T salt, 2 T Powdered dextrose, and 2 tsp Insta Cure #1
per 5#s meat
How much Tender Quick do we use per this recipe?
Tender Quick calls for 1Tbs per 1 pound meat for quick cure, but that sure seems like a lot compared to the recipe........but neither of us know equivalencies
If we use Tender Quick, how much salt do we need?