Well folks, it doesn't look like Pie-bald has noticed your responses. I'll try to help you by telling you how we cure meats. For fish and poultry we use a mix of 2 cups of canning salt and one cup of sugar. We usually use brown sugar, but white works as well. For pork, 3 cups of salt and 1 of sugar. For all red meats, 4 cups of salt, and 1 of sugar. for pork and red meat, if it is important to you to have it stay pink, you will need to add 1 1/2 tablespoons of potassium nitrate (drug store). Thats right, saltpetre, the same stuff the powder makers make black powder with. It is a proven carcinogen, and we usually omit it. You can rub the mixture directly on thin chunks of meat, (dried beef), or make a brine by mixing the cure with water until an egg floats in it. With larger sized cuts, especially turkey breasts, you will need to inject the brine to make sure it gets all through the meat. You can buy an expensive brine pump, or do as we do, and go to the local farm supply store and get the largest disposable cattle syringe and needle they stock. Leave meat in brine for 24 to 48 hours, remove and rinse with clear water. hang on white cotton cord and allow to dry until it forms a firm shinney surface. Hang in the smoker, and(once cooking starts,juice will begin coming out, and smoke will no longer penetrate the meat) cold smoke (under 125 F) 5 hours for fish,chicken, and smaller cuts, 12 hrs for small turkeys or medium cuts, 12 - 24 hours for large cuts, 36-48 hours for very large pieces like whole hams. You will learn to adjust for the amount of smoke flavor you prefer. once you have attained the intensity of smoke flavor you desire, turn on the heat to 325 until the meat thermometer you placed in the thickest piece indicates the doneness you desire. I Love those smoked turkey sandwiches!! Morton Salt has a product called Tender Quik, that works well too. Just follow the directions on the package. Hope this helps. cowpox
