[YetiDave]

Just rub the dry cure in, zip lock and refrigerate. Give the meat a bit of massage every 24 hours and flip the bag over. You'll want to cure until the meat firms up a bit, maybe 10 days? Depends how thick the cut is. There's no risk of over salting though as you want the meat to absorb all of that cure, so leaving it an extra few days won't hurt