Curing

[az_que]

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?

[Jerod Broussard]

Seems like that to me.