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Old 01-09-2014, 01:26 PM   #10
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
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Quote:
Originally Posted by YetiDave View Post
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
Seems simple. Where can I buy cure #1? (Who has the best price on this?)
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18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
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