- 4,633 Posts. Joined 6/2011
- Location: Finger Lakes Region of New York State
- Points: 138
- Select All Posts By This User
I'm not sure if this will be of any help to you. It is a recipe for a basic dry cure using #1. I use it instead of Morton's TQ because I can use organic cane sugar.
Yours sounds great. I will try it next time I mix. Maybe my meat cures so quick because of the extra #1.