dose anyone know how mutch salt peeter to put in a basic meat cure is there a rule of thumb or could someone give me a recipe or ratio for siad cure thanks in advance TIM
Bait Man,
You do not want to use potassium nitrate. Cures use either sodium nitrate or sodium nitrite (depending on what you are curing). There are cures available the come pre-mixed with salt to make reasonable measuring quantities. I have gotten mine from the Sausage Maker (Insta cure #1 and Insta cure #2). There is also Morton's Tender Quick, which a number of people use.
Arcs_n_Sparks
bait,
I agree with ANS, and already answered under your other same post in the meat section.
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Lethbridge, AB