Originally Posted by YetiDave
I posted this in another thread -
3% of the meat's weight in salt, 1% of the meat's weight in sugar and 0.25% of the meat's weight in cure #1 - rub all over the meat and place in a large lidded container (or ziplock bag) and rotate once every 24 hours. Leave it for a week or so until the meat firms up a little then rinse off the cure and leave the meat to dry before smoking. No need to soak as the salt content is calculated - you cannot over-salt using this method. Oh and add whatever seasonings you want to the basic cure
- it never fails. Also I've not tried imperial but I'm guessing your life will be made a lot easier using a digital scale and working in grams
Just a clarification: flip the meat over every day for the week, air dry in the frig for 24 hours before smoking, and smoke at 200 degrees until the internal temp hits 150. I am doing 10 pounds worth on the smoker tomorrow and followed this method. Samples fried up last nite were delicious!
Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer