Re: How To Dry Cure 12lbs Of Berkshire Hog Jowls
You should check your formula with regards to the amount of Sodium nitrite. If in fact you are calling for pure sodium nitrite. The max allowable level of nitrites is 200ppm, that would be around 1 gram of pure nitrite for the amount of meat in your formulation.
However if your referring to curing salt or Cure#1 or prague powder which contains 6.25% nitrite, then your amount is under the max allowable.
Its very dangerous using pure sodium nitrite in a kitchen as it can kill you easily. So that’s why I bring this up.
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