[ganderblaster]

Originally Posted by omega50

Sure

Brine to 40% of meat weight
Brine strong coffee
cure 3g per kg including brine weight
Salt 22g per kg including brine weight
Molasses 10g per kg including brine weight
or 10g dark brown sugar or Jaggery per kg including brine weight

Brine 2-3 days rinse and then dry to touch 24 hours then cold smoke to taste-mature age open to air 2 days and slice and fry

Thanks!!