This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water.
I split the pork butt out so it lays flat and de-boned.
I have two of them on is coated in black pepper and sugar.
The other is coated in just black pepper.
Today I have some running around to do and when I get back they are going in the smoker.
At this time I have a test piece cooking in a skillet.
Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast.
Worth