6.3. How much cure mixture in grams) should be used in the given weight of
ment? The cure micture is 3% of the total weight of the meat
6. Sleg ham
B.1408
A 1858
D. 150 g
C. 145
7. 7 lg ham slice
A. 2018
B. 2105
D. 120
C. 2118
8. 2 log bacon allen
B. 6kg
A. 60 g
D.2 kg
C. 20 g
9. How much cure do you need in dry curing meat?
A. 1-3% of the weight of meat
C. 3-4% of the weight of meat
B 3.5-5% of the weight of meat D. 2% of the weight of meat
10. The following are the ingredients for basic dry curing except one:
B. Pink Salt
A. Curing spice
D. Sugar
C. Salt​