I couldn't find mortons tenderquick but did find Leggs 6.25 cure and spoke to the head guy at the smokehouse about how much to use for my two
porknbutts. Double checked online.
Well i am still a screw up. I dry rubbed the cure on. It's a Prague #1
basically and added black pepper and brown sugar. I turned it in the
fridge for ten days.
I was going to smoke today and did a fry test. Well I learned the pink salt of prague#1 doesn't give bacon much of any of normal bacon saltiness. I slathered about 2.5 tbsp of kosher salt on each 6 pound butt and plan to wait a few days before smoking.
Well at at least it wasn't too salty. Now I just have to wait with my butts in the fridge