1 gal water
1 heap tb pink salt
1 cup kosher salt
3/4 cup brown sugar
1/4 cup sugar
1/2 tbsp each garlic powder and onion powder
2 1/2 tbsp pickling spice
Boiled it 20 mins then let cool. I cured the meat for 6 days, next time I'd cure longer, it was fully cured but was bare minimum curing time.
I then coated the meat with pickling spices and onion/garlic powder and set into smoker over night (temp outside was around 0°C).
Here is my frankensmoker or smokenstein haven't decided its name yet.
Next post is smoking day.