Jim, If your going to cure anything definately use some sodium erythrobate, that and Mortons quick tender are a really quick professional powerful full-cure ingredients.
http://www.malabarsuperspice.com/ref_sodiumeryth.htm
For recipies. Nobody beats Len Poli
http://lpoli.50webs.com/Sausage recipes.htm
That seems pretty straightforward, thanksI tried using dizzy pigs recipe for curing/smoking a ham with good results.
http://dizzypigbbq.com/portfolio/dizzy-pig-home-cured-ham/
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