Mixed up 10 lbs today for smoking tomorrow.
8 lbs beef, 2 lbs pork cut in
Cure #1. 2 level tsp added to 2 cups cold water.
3/4 cup dark brown sugar. Add this to the water for better distribution and avoid clumps.
Add 3/4 cup SPC to the liquid and mix well.
Bologna mix. 16 Tbs. Leave out 1/2 cup for taste adjustment.
Mix 1/2 the liquid into meat and mix in well. Mix the other half. Taste and i needed the other 1/2 cup bologna mix. I mixed it with 4 Tbs water and mixed into meat.
10 lbs mixed well. Tomorrow i will add 9 tsp ECA and re mix before stuffing/smoking.
Cover tightly with clear wrap. Across top and around the bowl. Fridge overnight. Normally i dont do this but its to late for stuffing/smoking.