Sam Edwards III answers a viewer's question for curing hobbyists about how much salt should be used for curing meat. Learn more about Edwards Virginia Smokehouse at www.edwardsvaham.com
Sorry, but the speaker has very little idea about what he is talking about. He is just parroting their procedure, nothing useful for the hobbyist. Do some research into the EQ curing procedure.
While I agree with you, any information from someone who has done it for years is good information, you just have to pull what you can from it. This wasn't a be-all to end all type of video about curing meat*, but I did find what he said about Mediterranean salt interesting, I did not know that. That's the one thing I learned from this video. That combined with about a thousand other videos I've watched has led me to a pretty good understanding of curing.
