Well, for my intents and purposes it works. I just had to check something
out for curiosity since I will be using it tomorrow. I have a "metric wonder
cup" I set it to 1 Ounce and I took my measuring spoons and spooned in
exactly 6 teaspoons of sugar (dry) and it filled the 1-ounce to perfection
(dry).

So, I'm not sure how you info. fits into this but my 1ounce wet = 6
teaspoons wet and 1 ounce dry = 6 teaspoons dry. The logic I used will
work. 1/4 teaspoon of curing salt per pound should do it . . .

Joe.
---------------------------------
"zxcvbob" > wrote in message
...
> 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