Rick-
If you plug the info into the cure calculator (the easiest way) you will get 184 ppm
http://www.meatsandsausages.com/sausage ... calculator
While 1 tsp of cure #1 does in fact weigh approx 6 grams Gram scales are a lot more accurate, and inexpensive.
1 tsp. of cure #1 in 5 lb meat would give you approx 165 ppm
Jeff's extra fatty extra spreadable liverwurst
Rick - that's correct. It is worth noting that the Cure Calculator includes this statement: "The FDA limit for nitrites is 200 Parts per Million." However, for comminuted meat (sausages) the limit is 156 ppm. http://www.meatsandsausages.com/sausage ... g/nitrates
Jeff
Jeff