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Ingredients
- 3/4 TBSP/ LB MORTON TENDER QUICK
- 3/4 TBSP/ LB GROUND MUSTARD
- 1 TSP / LB ONION POWDER
- 1 TSP / LB GARLIC POWDER
- 1 TSP / LB BLACK PEPPER
- 1 TSP / LB WHITE PEPPER
- 1 TBSP/ LB BROWN SUGAR
Details
Preparation
Step 1
TRIM MEAT OF EXCESSIVE FAT, ¼ INCH OR LESS IS GOOD, WEIGH MEAT AND MAKE NOTE
MEASURE OUT ABOVE INGREDIENTS AND MIX THROUGHLY SO THERE ARE NO CLUMPS
SHAKE ON MEAT COATING IT EVENLY ALL THE WAY AROUND. PLACE IN TUPPERWARE
TYPE CONTAINER TURNING TWICE A DAY FOR 7 – 8 DAYS, BIT LONGER FOR THICKER
CUTS, FIGURE 1 DAY OF CURING PER INCH OF THICKNESS AFTER 5 DAY MIN
8 INCH THICK CUT WOULD BE 8 TO 9 DAYS
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