curing salt?

[cobra6223]

A friend gave a recipe for 25# of meat 5oz of curing salt. He states what he uses is white or something. since it's used in bologna like trail style, is it okay to just use the 5tsp of cure 1. Thanks gang.
Tim

[GusRobin]

If you are not dry curing, then it should be ok. Dry cure uses Cure # 2

[Habanero Smoker]

From what I take from your post, your friend uses 5 ounces of his cure mix for 25 pounds of meat/fat. If you substitute cure #1 at 5 teaspoons, you may have to add additional salt. I have begun using salt in my sausage at a rate between 1.5% - 1.8% of the green weight of meat/fat.