Would you kindly share the recipe ... Thanks
This is per 5 lb chunk as I cured them separately:
1/3 Cup Kosher Salt
1/3 Cup Brown Sugar
3 Tablespoons Fresh Ground Black Pepper
1 Tsp Pink Curing Salt
Dry-brined in plastic bags in fridge for 9 days
Removed and rinsed.
The test piece was a bit saltier than I like so I soaked it in water for an hour, rinsed and tried again, still a bit too salty so I repeated the soak for another hour in fresh water
Left in fridge unwrapped on wire racks over sheet pan overnight to form pellicle
Smoked with mix of hickory and apple pellets at 175 degrees until IT hit 154
Vacuum sealed after cooling to room temp and refrigerated overnight to set smoke
It is a little sweeter than I like so next time I would probably cut the brown sugar back a bit