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Curing

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    Curing

    Per Meathead's article about curing, Dr. Blonder said:

    "I mix one volume of Prague powder #1 with two volumes of table salt since the grain size of both are similar. Applying this mix at the rate of 1/2 teaspoon per pound of meat properly salts the food for flavor and delivers nitrite in the 140 ppm range."

    By 'volume' does he mean 'part?' So each 1/2 teaspoon of curing mix is comprised of 1 part prague powder and 2 parts table salt?

    #2
    Seems like that to me.

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