Sqwertz > wrote:
> 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

Prolly right there. But no matter. Since you are goung to smoke roast it,
it really shouldn't need any at all, unless you're shoot ing for that bright
pink ham look (and taste)

Make sure you show us some pictures.