No One wrote:

>[...]
>Curing Salt 1 oz (Item #632026)
>(Curing Salt is 6.25% Sodium Nitrate and 93.75% Salt}=20
>
That looks like regular pink salt/modern cure.
But I wish you would refrain from posting pictures in a "text only" NG.
Germans are not as forgiving about that as the Yanks.
Things go to hell in a handbasket at a little slower pace, Mickey'Ds and =

WallyMart is enough for the moment. :-)

>Used at any time meat
>is not immediatley put into freezer or refrigerator, Such as smoking, a=
ir
>drying, dehumidifying, etc. Cures 25 lbs of meat when mixed into meat
>Similar to Prague Powder or instacure j
>
>A convert program that I use for all kinds of measurements says that 1 o=
unce
>equals 6 teaspoons (US) and 5.764xx UK). So, assuming 24 pounds of meat=

>instead of 25 that would be approximately 1/4 teaspoon per pound of meat=
=2E
>hope this helps to clear up any discrepency.
>
That is hogwash, a US Tablespoon will hold 1/2 an ounce by volume and 3=20
teaspoons by volume.
Salt usually weighs the volume.
And so does water.
If you don't have US measuring spoons, buy a scale and weigh that stuff, =

unless you have a deathwish.

BTW, what does the modern cure do in Italian Sausages anyway, they will=20
last without problems for at least a couple of daty.
Provided you know about sanitation/sticky fingers/&temps-always below =20
40F. Colder is better. Partially freeze your meat before grinding, work=20
fast, sanitary and cold.

Who wants to eat pink pork, too much explainin to do with dem Yanks.

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com ,
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20