I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. Is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!

I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!

processhead Thanks Paul.