So even the rubs that some do for bacon would technically be called a wet cure? I know that bakers consider sugar as "wet". Same with smoking? I am not trying to be argumentative, just curious. I have friends that do what I call a wet cure with the bacon submerged (along with injected) while the Ruhlman recipes I have only call for a rub and plastic bag with the air removed. But both are technically wet cures?
I'll hit the store where I bought this months ago, in hopes of getting a definitive "what is it" answer, but I don't have high hopes. And if I was to guess, considering that the local Filipino sausages here seem to be air dried, I'd lean toward the stuff being #2.
Thanks for your insight Matt.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ