We cure for the 7days per inch rule (this one will be 2-3 weeks in the fridge). If the salt calculation based on weight is used you cant over salt, we use the same method for bacon and we havent had over salty product since.

Quote Originally Posted by Bustercluck View Post
Thanks. I’ll compare it to mine and try making some tweaks.

I cure mine for 10-11 days and soak it in cold water for a few hours before I smoke it to get rid of some of the salt.