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I have been using this recipe with King Arthur Bread Flour and cooking in a covered skillet. My results haven't been as good and SWMBO compares them to hockey pucks. Will try with AP flour.

slowtown, that mirrors my process except I deduct 15% from the weight to account for the bone.

If offer is still open, I would like a coupon. Thanks

Steve, did you get the price quoted by OP. I just looked and price was $12.79 vs $9.59 quoted.

It is 0.25% not 2.5%

For two pounds of chicken and one gallon of water you should use 11.73 grams of Cure #1. It also won't cure overnight. Overnight brining is usually salt only to enhance moistness in the cooked product.The recipe is dangerous.

Rick, nice find. I have only been able to find the salted cured variety. Every butcher I have asked if they carry pork back fat looks at me as if I had two heads.

I rarely bother with casings anymore. I usually make up 8 ounce and 1 lb lots and vacuum seal them for later use in pasta sauces or for pizza and lasagna. I found, like OP, that I spent most of my time uncasing them.

Google Jim Lahey's No knead bread. Itr became a New York Times favorite some years ago and requires a longer fermentation period (with less yeast) than the one the OP posted.

No. Equilibrium curing is using a known amount of salt and cure to the brining liquid so that when sufficient time has passed, the liquid and the meat are in equilibrium regarding the amount of salt and cure each holds.

and water

Dave, I had a similar problem some time ago. I now make sure I have the smooth side of the bag up and keep light pressure on the seal bar. Haven't had any problems since and often wonder if it was the bags or the machine. Hope it works out for you.

Used once to season. Have not had occasion to use and have continued to use my other smoker and hotplate. Pickup only or will meet somewhere halfway in Houston. $200 OBO SOLD

I believe OP said Sticks have already been made.

I tend to go for 135 for 28 or 29 hours. Turns out great.

Refer to this thread: https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/ The calculator can be used for dry cure or an equilibrium cure. In the latter you add the weight of the liquid to the weight of the meat. Have you perused the Jerky section of the forum. I do recall...

Are you trying to make a marinade or a wet cure. A marinade is used to add flavor to the exterior of the meat and, in some cases, to tenderize the meat. If you are making a wet cure, you need to add the weight of the meat plus the amount of water used to cover the meat and add cure at the rate...

I hope you don't mean 1 TBS of cure. The correct amount is 1 tsp.

Chile, looks great. Pete