I cured some CB with tender quick for my parents and some with #1 for my family,
I didnt get pics of the cure, we all know what it looks like in bags. If anyone wants them I can post them.
Cured for 2 weeks. Then put into netting to try to get a more round look.
Running the netting up on your arm then folding over the meat works great.
Into the smoker at 120 with no smoke until the surface is dry.
I sometimes get lazy with pics. Used cob pellets in my propane converted vertical off set.
Bout done here. I used sausage temps for this.
Once the tube burnt out at 12 hours I took it off. IT was 150. It will be cooked anyway. Rested in the fridge for 3 days then sliced.
I think I converted my parents to cure #1.
Thanks for looking.