You can't be serious! You can't just "add some" and "cut down a pinch".The seasoning pack I am using is A.C. Legg 114 I am thinking it does have sugar in it.. Maybe I might add a few table spoons of MTQ and cut the Cure #1 down a pinch
You can't be serious! You can't just "add some" and "cut down a pinch".
You use the wrong amounts of cure and it'll kill you---too much cure will kill you and too little and the meat will kill you (because it was cooked incorrectly). Until you know exactly how much to use, don't use any recipe that calls for it till you educate yourself.
Sorry if I sound dictatorial but cure is not something you screw around the measurements with.
It sounds like you understand what you are doing but you can see how people would be concerned. People have made very bad mistakes substituting. It sounds like you are trying to cut some salt and sugar? Any time you have to do calculations there's a chance of error. There's a lot of decimal places involved and you don't want to be off by decimal places. I prefer just using cure #1 although if I ever get around to making bacon I'll probably use Bob's MTQ method.
https://tvwbb.com/showthread.php?36140-Universal-Cure-CalculatorIt looks like I'll have 20 lbs. my seasoning is for 25lbs. The cure I have is 6.22%. It has no instructions. I'll see about the website. is there a calculator for cures? .
A teaspoon of cure#1 per 5 pounds is a good rule of thumb. I typically measure in metric and use a very accurate digital scale. I use 0.25% of the weight of my meat and fat. The teaspoon per 5 pounds should work for you.