I'm trying to make my own simular to what I get from the processor (its expensive)!!
I've got seasoning already, but my main conern is with the cure! I've got morton temder quick, but if used as directed 1tbsp per pound, its WAY to salty!! How much would yall reccomend per pound?
Is there another type of cure I can use thats no too salty that I can find locally?
Also, concering cold and hot smoking, I've read that if you hot smoke you dont need any cure at all! I would be interested in this!
What I plan on doing is small batches, 5-6 pounds, maybe more at a time. It'll be smoked cooled then vacuum sealed and put in freezer. Then when needed, pull ed and cooked till hot on my grill!
Any help in this is greatly appreciated!