I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!
Buck Board Bacon, 1st smoke in over a week. I missed this place! Q-View - Page 2
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I use Morton's Sugar Cure to cure my meats. I weigh the meat after it's trimmed and the bone is removed. Per Morton's directions I use 1tbsp per pound of meat. The meat goes in the fridge to cure for 10 days normally but this time I was out of town so it was closer to 2 weeks. When the curing time is up I take the meat and rinse off the surface of each piece then I place each piece in a large cooking pot filled with cold water and let them soak for an hour to remove any excess cure/salt flavor prior to smoking.
I hope this helps.
I apply the cure directly to the meat like a dry rub. There are some that add the cure to liquid and make a brine to soak it in. Here is a wet cure/brine recipe from Pops, who has a background in the meat industry http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine . I guess wet or dry is just personal preference. I've made a wet cure/brine for jerky but my bacon and canadian bacon has always been used as a dry cure.