kiriak wrote:I recommend using a dry rub cure method where you can use a specific amount of the cure per unit weight of meat. The recommended rate for Prague is 2.5g per 1kg of meat. To this I would also add 30 g of salt to make up a cure mix for bacon or salt beef.
I completely agree with him about using the dry rub in preference to wet brine. I only dry cure my bacon now. The ratios he gave look fine too and will give you theoretical maximum of 3.3% salt and 156 Ppm Nitrite. Personally I would use 2.8g of cure per Kg meat, which would give a theoretical maximum of 175 Ppm Nitrite - with an actual final concentration somewhat less.
Good luck with it and let us know how you get on.