Received the cure #1 from butcher packer and going to pick up a belly strip today. I am staying with my original recipe 2 cups water and 2 cups Jeff's rub but i am changing the curing salt from TQ to instacure #1.......so I only need to make about a quart of wet curing brine. Now That said I think I have to go by volume on the Quart... that will be 2 c water and 2 c rub and cure #1. I see pops curing and its 1 tbsp per gal of water so i will be using 1/4 tbsp of cure for the 4 cups of ingredients.... are there any thoughts on my amount of cure or should i go by the wet amount only...... This is still just a test... but when I get done this stuff is gonna be good
Will post pics
Joe
Will post pics
Joe
Last edited: