On Fri, 29 Feb 2008 18:18:27 -0600, Shawn Martin wrote:

> Next time you can cut down on the prague powder a bit. I never use more
> than a teaspoon per gallon. A quarter cup would cure about 100 lbs of meat
> (sausage, ground) 1 tsp per gallon, then add salt to taste. Should be as
> salty as seawater (or blood)

I just looked it up again and the info came from Reg, who uses
this stuff in his sleep. So I know I'm on the right track.

1 tsp is way to little for a gallon of brine. You, like Dave,
are assuming using a measurement for dry cure instead of a wet
brine.

-sw