Originally Posted by bigzthamoose
soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
I use the pink stuff and I love it. You do need to make sure to knock off some of the cure after the 10 days of curing or it will be very salty.
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