If anyone knows the exact percentages of salt, cure2, and dextrose I would appreciate it and how you convert it. Math isn`t my best. I see that 3% salt is common and 0.3 percent dextrose how about cure and dextrose / sugars. Would be greatly appreciated

Yes that was my old user name. Thanks for finding it @bob and redk, no need to get a little sassy if I would`ve known my old username I would`ve been glad to look back at the notes my friend ! I apologize for asking a question red

Hey guys my names phil I`m in Florida I was on this site years ago and lost my username so wouldn`t let me reset password so made another one. I opened a salami business with no knowledge of curing meats. That guy ! Well I`m here again 4 years later and still mad I haven`t conquered my ultimate goal...