Originally Posted by DaveOmak
Add the weighed amount of cure to the weighed amount of salt and sugar and equally distribute it over the meat..... rub it in.... put in a bag and chemistry will do the rest....
@Bentley here is where dave answered your question on how you effectively distribute it on the meat.
And on that note, I'm just going to go ahead an block you. I am on this forum because it is full of good people with good advice and not a bunch of complainers. Since you are falling in the complainer category I would rather just not have to see your comments anymore.
Hope you have fun being a keyboard expert and proving to the world how smart you are.