Curing Salt Ratios

[Cpbutcher]

Hi everyone first time poster here,  was wondering what or some ratios people would use for curing meats, such as: Tcm, curing salt, soduim nitrite, and anything else I mite need for curing.  Just became a butcher for a local resstaruant and would love to learn about more curing tips.  Were can I find good web. addresses to help me out.  Thanks hope to hear from  you all

[Bad Flynch]

CP--Go to www.sausagemaker.com and order Rytek Kutas' book. I has the needed information and a ton of recipes--all well tested. The book has information suitable for commercial operations like you want.

[Mr Walleye]

Hi Cpbutcher and welcome to the forum.

Here are a couple of sites to get you started. I would also recommend the following 2 books. Both are highly regarded by most people.

Great Sausage Recipes and Meat Curing by Rytek Kutas
Charcuterie: The Craft of Salting, Smoking and Curing by Rhulman and Polcyn

Here is some info that Habs posted here on the site.
http://forum.bradleysmoker.com/index.php?topic=5463.0

This is from Olds recipe site. It's loaded with recipes and info as well.
This is the main site - http://www.susanminor.org/forums/forumdisplay.php?f=180
This is an article on curing - http://www.susanminor.org/forums/showthread.php?t=14

Here is Alied Kenco's How to site that has some info on it.
http://www.alliedkenco.com/catalog/popup_text.php/fld/howto_category/tbl/howtos/key/0

Mike

[Wildcat]

Welcome to the forum.  Lots of fun here.

[Cpbutcher]

Thanks guys for yalls help, just purchased the two books.  look foward to hearing from ya'll again

cheers and happy curing