Originally Posted by Don Marco
Honestly, i never cared too much for the ammount of salt/cure.
Just used as much of it as was needed to cover all of the meat and then let it sit in the fridge for 10-14 days.
I appreciate your honesty. And it sounds like you get good results.... You know, I've never had any safety concerns while home curing meats, (like under curing and having it turn), I usually keep tabs on amounts and times so I can duplicate the method.
Looking forward to some pictures....10 days and counting.
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery