1/2 cup of soy sauce and 1/2 cup of Worcestershire
sauce. This mixture alone will float a raw egg in the shell so dose this have enough salt for a cure using just soy and worcestershire To be on the safe side I have also added one table spoon of tender Quick to the mixture to be sure. This
mixture is to cure 3lbs of beef . What are everyone feeling on this I would like to smoke this at 150d for 1 1/2 hours to give it a smoked flavor then move the meat to a drier set at 155d to finish What are every ones feeling on this
thanks Boz
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