What is the ratio of salt to sodium nitrate in a curing mix?!

Question: I couldnt find a premade mix but I do have some sodium nitrate and I need to know how much to add to the salt in my recipe.

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Answers: I couldnt find a premade mix but I do have some sodium nitrate and I need to know how much to add to the salt in my recipe.

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2C salt
2t sodium nitrate
1 gallon water
+ whatever other seasonings you want to add

This is for corning

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I would only add the the first recipe given some white or brown sugar 1 cup and a 1/2 cup of spice, for meats either a dry or wet cured I use the packaged pickling spices and some garlic and onion powder or salt, for the salt ones just take away 1 tablespoon of salt for this.

If you wet cure, add the ingredients to boiled water stir and allow it to cool to room temp, for a dry cure just massage it into the meat, and put it ina container, turning it for 2-3 or 4 days, for good corned beef or other meats in a wet cure, you will need at least a week, and pierce some whole with a knife, kitchen fork or metal skewer to allow it to penetrate all the way into the meat.

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