I'm trying to provide you with some valuable information....
nitrite is a poison and too much can kill you... It ties up with the red blood cells so your blood can't absorb oxygen.... You suffocate from the inside out.....
It can be used as a dry rub also... for whole muscle meats... or in a brine/cure mix... different amounts for different styles of curing...
I'm pointing out your error in the amount of cure for one reason... So others that drop in on this forum do not follow your recipe because it does not follow USDA/FDA guidelines.... We follow safe food practices on this forum.... posts or threads that do not do the same, get pointed out or deleted or edited, for the unsuspecting folks that drop in here to try to learn something...
Don't take it personal...
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
CURE #1
Some Other Names:
Pink Salt;
Tinted Cure Mix (TCM);
Tinted Curing Powder (TCP);
Prague powder #1;
InstaCure #1;
Modern cure;
D.Q. powder;
FLP;
L.E.M. cure;
Sure Cure;
Fast Cure;
Speed Cure
This premix is use in meats and sausages that require a short curing time, and will be smoked, cooked or canned. It is a blend of salt and sodium nitrite, and of course it has the curing properties of sodium nitrite. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. Though it goes by several different brand and generic names, they all have the same formula of 93.75% salt, and 6.25% sodium nitrite (1 pound of salt plus 1 ounce of sodium nitrite).
Cure #1 can be used as a dry brine (dry cure) or in a wet brine (pickle). It provides the same curing properties of sodium nitrite, and is considered a quick cure, because it starts curing immediately upon contact with the meat. As mentioned earlier, this type of cure is used for curing meats for a short period of time that will be cooked, smoked, or canned. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, sausages and other products too numerous to mention.
NOTE: This is not interchangeable with cure #2, or any of the Morton brand name cures. Also do not mistake this for recipes calling for sodium nitrite, which means pure sodium nitrite.
Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.
Use as follows:
Cure per pound of ground meat/fat:
U.S. Measurements
Amount of Meat/Fat Amount of Cure Vol. Wt.
1 lb. 1/4 tsp. .05 oz.
2 lbs. 3/8 tsp. .08 oz.
3 lbs. 1/2 tsp. .10 oz.
4 lbs. 3/4 tsp. .15 oz.
5 lbs. 1 tsp. .20 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup. oz.= ounce
Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.
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http://www.fsis.usda.gov/wps/portal...at-preparation/bacon-and-food-safety/CT_Index
How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.