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Old 12-04-2013, 06:58 AM   #11
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
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2.5 to 3% salt
1% sugar
2.5g cure #1 per kilo of meat weight

Cannot go wrong, cannot over-salt. You can leave it in that cure for as long as you like and not have to worry. It's basically foolproof. So for 8lbs (exactly 8lbs) it's -

109g salt
36g sugar
9.07g cure #1

I use this as a standard bacon cure formula and it never fails
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