No One wrote:

> I've been following this thread because of the curing amounts being talked
> about. This weekend my niece and I are going to make about 10 pounds of
> Italian sausage (the way it was when I was a kid, pork butts, garlic and
> black pepper and salt only) and a small amount of a different type maybe a
> Lithuanian Kielbasa - fresh - not smoked. Anyway, I just bought some
> sausage stuffers tubes and decided to try a small amount of curing salt.
> This is what I bought and what it said: The picture may not come through.
>
>
> Curing Salt 1 oz (Item #632026)
> (Curing Salt is 6.25% Sodium Nitrate and 93.75% Salt} Used at any time meat
> is not immediatley put into freezer or refrigerator, Such as smoking, air
> 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 ounce
> 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.
> hope this helps to clear up any discrepency.
>
> Joe.


The only problem with your logic is that 1 *fluid ounce* is 6 tsp. So
your conversion only works if one fluid ounce of salt weighs 1 ounce
avoirdupois. It doesn't; it weighs about twice that much.

Ain't English units of measure wonderful?

Best regards,
Bob