On 2016-11-27 8:14 PM, sf wrote:
> On Sun, 27 Nov 2016 09:52:16 -0500, Ed Pawlowski > wrote:
>
>> Weight and volume can work just as well for most things. Where weight
>> is important is using cures for meat as over or under makes a huge
>> difference and can even get you sick.
>
> There was no meat curing involved in the OP, you're just reaching for
> straws.
>
>

I have cured salmon to make nova lox. The rub is basically half salt and
half sugar and they don't specify and exact amount of salmon. Then you
rinse off the rub and stick it in a saturated brine, followed by about
an hour of rinsing off the excess salt. I am having difficulty figuring
out where the inaccurately measured ingredients become toxic.