Quote:
Originally Posted by stearns
I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside.
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This is kind of a dangerous practice that could lead to excessive nitrite levels, which could result in health issues. Prauge #1 should used at a max ratio of 1:400 by weight (about 1 tsp per 5 lb of meat) iirc.