Yep, as processhead said, kinda by definition something labeled “cure#1” is 6.25% sodium nitrite.
There are other names for mixtures found in Europe or a Mortons product with different ratios.
Thx for the book recommendation for rubs 😉
I maybe missing something reading the chart, but for 1 lb of meat, it shows multiple 1 tablespoon and 1 teaspoon listings, but the weights are all different, .6 oz, .06 oz, can you tell me what I’m missing. Thank You.
loadpin To make sure we are talking about the same thing, at the Seasoning Conversion Chart the 6th from the top is Andouille Cajun Seasoning, it shows it is 1tbsp and 1 tsp to get to .94 oz for 1 lb of meat and just below that is Apple Bratwurst Seasoning that is 1tbsp and 1 tsp to get to .6 oz for 1 lb of meat? The two both require the same volume measurement (1 tbspn + 1 tspn) but have different weight measurements because they have different densities.
I hope I understood and answered your question?