thanks for the good info smokey! those look like some really awsome books, and a great waste of an amazon gift card i thought i may never use! as far as this thing all goes, i bought some LEM cure from bass pro, which has the exact same ingredients as the other cure #1's. the only problem with this product is the extremely vague instructions - and i quote
"when using cure with seasoning, mix cure, seasoning and water untill blended and then mix with meat.
use 4 ounces of cure with 100lbs of meat
use 1 once of cure with 25lbs of meat
use scant 1/4 teaspoon of cure with 1lb of meat
MEASURE CAREFULLY AND DO NOT USE MORE THAN RECOMMENDED
ingredients: Salt, Sodium Nitrite ( 6.25%), FD&C red #3 (for color) and less than 2% sodium silico aluminate added as a processing aide. "
at first glance when i bought it i didnt find anything wrong with it, but when i went to prepare, it didnt say how much water to use! 100 gallons per pound, or just enough to cover the meat? what if i wanted to do it dry? or semi dry? very vague! so after analizing ingredients, and finding no major difference between this and instacure 1, io used a semi dry rub recipe found in this forums, scaled down a bit to meet my needs:
3 TBSP cure
3TBSP brown sugar
1/4 TSP Garlic powder
1/4 cup REAL maple syrup
rubbed it really good, then added the syrup. its been in the fridge 24 hours and has been turned and massaged once. its looking really good.
how long should i let it cure (another piece of inormation that was left out of the instructions ) i have read 7 days per inch of meat thickness, and i was goign to go buy this method. my meat beeing just a tad bigger than an inch, i was going to go for 10days ( including holidays and weekends...
if im doing something totally wrong here, or if the instructions on the bag do make perfect sense, please let me know what to do differently!