FOR CURING MEAT:
1/8 tsp. (1.2g) per Pound of Meat
OR
One Packet (18g) per 15 Pounds of Meat

Thank you I will re figure. Getting ready to try Onion Garlic brats, of course no cure in them.

I agree with the others ,Steel is the best and will last forever with no taste difference. May cost more to begin with but in the long run it will save you money if you are serious. I’m showing my grandchild how to do this now and someday this will be his, That is the only reason I’m saying this.

Yes Please let us know!!!