View Single Post
Old 01-08-2014, 06:29 PM   #2
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK

Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote