"D. Winsor" > wrote in message
>
> I'll try this contact. The Mortons cures seemed the easiest way to get my
> feet wet in this new hobby, but the Prague powder may be may be the most
> cost effective way to go. I've read about Prague powder and it seems that
> it's probably easier to customise recipes with it.
>
> One of the references I'm using is a old mimeograph copy of a hand written
> collection of recipes from just before the turn of the last century. Many
> of the recipes use saltpeter as their cure. Would the amounts for
> saltpeter be the same as Prague powder?

Saltpeter is an ingredient in the cure. Take a look at the reply to ceed
under the Making Bacon thread

Stick to using #1 and the proper amounts for your meat.