@danelle Pounds divided by pounds is still pounds even if its a decimal. In your example you get .0725 pounds of cure for the 1 pound of meat. If you multiple the .0725 by 16 oz in a pound you get 1.16 ounces of cure. Same math on the seasoning packet. 25 divided by 100 times the pounds of meat equals pounds of seasoning. You can then convert that to ounces by multiplying by 16 or whatever other measurement you want to use.

schreib You are correct. Cures are used to protect the meat when the temperature is in the danger zone between 40-140 degrees for extended periods like fermenting or things like curing and drying. Applies to jerky, bacon, ham, salumi, etc. You do not need a cure for grinding, spicing, packaging and then freezing. Just keep the meat and equipment as cold as possible. I typically put my grinder pieces (not the motor) in the freezer for a day before starting.

Bob's meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

pramey3 The recipe I made a while back had 1/2 pound of liver for 2 pounds of pork. I thought that ratio was too much liver but 1/4 pound to 12.5 pounds of pork will likely not have that “authentic” taste. I substituted chicken livers for the pork livers that were in the recipe. I could not find pork liver anywhere. One trick that does help get the authentic taste is to cook the rice in the water that was used to cook the meats.