In article
>,
stormy > wrote:
> >
> > 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.
>
>
>
>
> omlet.
>
> So I would use the mix instead of quick cure 1-1 then for snack sticks
> or any other recipe then?
Only if you want to risk it. ;-)
It's what _I_ personally use for canadian bacon, but if I were you, I'd
do my own research first!
Remember, what I just posted was for a soaked, wet cure. I've never,
ever added cure to snack sticks or sausages. I do those smoked and
uncured, then freeze them!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
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