I started these on the 21st with my own recipe cure
I take half the weight and use the proper amount of Tender quick
other half of the weight I use proper amount of Cure #1
then I add equal amount of brown sugar.
liberally rub each piece and tumble all together to get each one coated properly
then I bag them individually and and refrigerate and turn daily
took out this morning and rinsed well and soaked for an hour
fry test was perfect. I have found by using the cure #1 for half the weight it cuts down on the saltyness
patted dry and let rest for a while
I coated a few pieces with butchers cut black pepper and left the others plain
I will smoke them with apple wood for about 5-6 hours and keep the smoker under 120*
more to come
all ready and resting
in the smoker. just warming up a little then I will shut off the gas and put my smoke box with about 6 brickets and the apple wood chunks.