stickman
Knows what a fatty is.
Here is a link to Pop's Brine and my Pop's inspired corning brine.
https://playingwithfireandsmoke.blogspot.com/1999/07/pops-brine-universal-curing-brine.html
One more question - I notice on your blog at one point you say that the Cure #1 is added after the brine mixture has cooled down. I have not been doing that - I have been adding all the salts and aromatics into 2-3 pints of water and heating to dissolve, THEN cooling prior to adding the meat. Is heating the nitrite powder in solution a problem?