meatsandsausages website issues

[sambal badjak]

Long time since I posted and not sure if this is the right place.
I was recently referring someone to the affiliated website meatsandsausages about curing bacon.
We had a look at this page: https://www.meatsandsausages.com/hams-o ... red-smoked
And it's all a bit messy.
It is giving sort of 3 ways to cure without clearly differentiating between them (line 6 and line 13 souldn't be part of the recipe but headers)
A bigger issue is that the recipe is for 5 kg pork belly, then it goes to amounts per 1000 gr/1 kg of meat and uses the amounts for 5 kg instead!

Since this is potentially dangerous and would make an inedible bacon, I though I better point it out.

I haven't looked at any of the other recipes though, but it looks like it needs a good proof read.

[redzed]

Hello sambal,
I forwarded your post to the admin at meatsandsausages. Thanks for bringing this to our attention.

[sambal badjak]

Thanks !