1 TBS of Tender Quick (per pound of meat)
1 tsp of sugar (per pound of meat)
1 dried cayenne pepper
1 TBS black pepper corns
1 TBS juniper berries
1 clove of garlic... minced.
Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.
I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.
After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour
added a few potatoes and an onion for another project. lol
When I was able to get back to it, the smoked potatoes were cold, so I sliced and fried them in some butter, baked a few cheese/herb biscuits and fried a couple of fresh eggs to go with the bacon...
It was tasty and worth waiting for. :)