In article
>,
stormy > wrote:

> > I'm currently making a batch of Canadian Bacon that will be brined/cured
> > at 40 degrees for 5 days, dried out under refrigeration for 3 days, then
> > smoked for 2 hours, but I AM using Potassium Nitrate with that as I feel
> > it's safer due to the carcinogen question.
>
>
> WHAT IS YOUR SUBSTITUTE RATION YOU USE?

I use 1 tsp. of Potassium nitrate mixed with 15 tsp. of salt to dilute
it down, then use 2 Tbs. of that mix per 1 gallon of wet cure.

The pork is currently drying and I'll smoke on Sunday. I'm thinking
about smoking a chicken or two as well for noshing next week as I'm
going to be on vacation. :-)
--
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