I've actually cured meat for many years starting with helping my pap when I was just a kid. After he quit butchering I didn't do any curing on my own till I moved back here from York & got settled down again back in '98. After that I did lots of belly bacon, deer, jerky & ham with my pap's old school recipes. I never cured any pork loin for CB till after I joined here (I never liked any I had before) but it looked so good on here I had to learn. I tried it & now I like it a lot. I also never dry cured any country hams with my pap's recipe till after joining here & getting the lowdown on acceptable nitrate levels because it's an old school recipe... This is a great place to learn the technical safety points of curing too
Yeah the chili was pretty decent but not so good that I would waste time curing another chuck to make more!