Cure 64 [split from Quebec board]
Hi I,m new to this forum and new to home curing meat.
I was down to BSA yesterday and purchased some of the Cure 64.
I am comparing their proportions for "immersion" with a recipe given in
Charcuterie by Michael Ruhlman.
Ruhlman states 48g "pink salt" to 4 l. water.
If my math is correct Bsa states for Cure 64 to use 6g/l which works out to be 24g/4l.
This is half the amount of Cure 64 compared to pink salt (in this example) So anyone have experience with this BSA product?
[Note: This thread was split from the Quebec board at http://chowhound.chow.com/topics/624191 -- The Chowhound Team]