- Jul 11, 2016
- 6
- 10
Hope everyone is having a safe and smok'n Labor Day. I have a couple of questions first am I posting these questions in the right place? Second I know you use 1 level teaspoon of prague powder #1 per 5 pounds of meat in a dry cure, how much do you use in a brine cure? I am getting ready to make some hillbilly or buckboard bacon. I have another question also, how many days do I leave the meat in the dry cure and how many days for the brine cure. I am not going to inject the brine. Thanks Chris