Originally Posted by Don Marco
Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.
I always thought beef ages better than pork ?
Originally Posted by Jeremiah
I'm by no means a curing expert but that seems like a bit much on the curing salts. The curing salts that I have require far less than 25% of their share in the rub.
Doesn't the high mountain cure already have curing salts in it?
Thanks what I'm thinking.....So DM, if the amount need was 4 tablespoons - are you saying you used 2 tablespoons of Buckboard cure, 1 tablespoon of curing salts and 1 tablespoon of the rub?
What kind of curing salts? Pink salt (Prague #1) or something else.
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