- Dec 9, 2009
- 87
- 15
Couldn't find a quick answer thus this post. I am using a recipe that calls for salt. I am going to use cure #1 in this recipe and curious how much I should reduce the salt. The recipe doesn't call for cure but want to use it. I am using the correct amount of cure per meat weight. Do I want to try to equal the total amount of salt called for and include the cure in that measurement? Thanks in advance!