g'morning, folks -
i had this information down, but seem to have misplaced it. i can't check the bag, because it was torn long ago and the tenderquick itself ended up in a ziplock bag.
what i need is:
a) the amount of tenderquick needed for curing with a dry cure per pound of meat, and the time for curing per inch of thickness.
b) the amount of tenderquick needed for curing with a brine cure per pound of meat, and the time for curing per inch of thickness.
thanks in advance -
ron
i had this information down, but seem to have misplaced it. i can't check the bag, because it was torn long ago and the tenderquick itself ended up in a ziplock bag.
what i need is:
a) the amount of tenderquick needed for curing with a dry cure per pound of meat, and the time for curing per inch of thickness.
b) the amount of tenderquick needed for curing with a brine cure per pound of meat, and the time for curing per inch of thickness.
thanks in advance -
ron