She was asking me some questions which led me to getting the bag of TQ out.
"Use 1 tablespoon TQ per pound of meat rubbing in thoroughly. Place in bag etc for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. For brine curing dissolve 1 cup of TQ in 4 cups cool water. Place meat in brine etc. Refrigerate and allow to cure 24 hours."
I have the Morton Home Meat Curing Guide, which states 7 days per inch of thickness. I am using the week per inch rule.
Is 24 hours really enough if it were in a brine?
What about when making Buckboard Bacon? The piece of Butt I am using is right at 4.5" thick...that means 4.5 weeks of curing, correct?