I'm putting a few legs down now, my Brine from under here would be as useless to you as tits on a bull.
What I can say, use a recipe then change the sugar content One part Maple syrup to one part Sugar, to as much maple as you want.
I use the maple on our bacon and its dam fine.
Our Nitrite are 11.5 percent so grab cure one for a wet mix, cure 2 is for dry curing I believe.
just for interest sake I am using Maple and sumac in this lot.
The sumac should replace any Berry recipe.
Any river cottage recipe from Google will be pretty good, I love his work.
Whatever brine you use make it a day ahead then it will be at temperature as you put it all together
I will never be over the hill.
I'm too darn tired to climb it.
Last edited by AussieTitch; 10-18-2013 at 01:16 AM..
Reason: Thought some more