NYKIDIES, cure under a vacuum question

[LLOYD A CUPICCIA]

Len Poli has top notch recipes and info. Converting recipes is a great way to preserve your heritage. You should purchase those books I suggested. It covers everything. Which starter are you using?

Very basic ratio is 3% salt .25% Prague powder and 2% dextrose for fermented sausages. I would have to consult the book to verify.

Take care Lloyd.