Black Pepper, Sugar, Onion, Garlic, Thyme, Cloves.
7 tsp per pound of meat, or use the whole packet with five pounds of porc loin.
Dry curing instruction:
Add 3% Kosher salt and 0.25% of curing salt #2 to the spice blend (or use our pre-measured salt blend SKU# 640110-010 sold separately).
Coat meat completely, and seal in vacuum bag or resealable bag. Put in the refrigerator and allow to cure thoroughly.
After two weeks, remove from bag and rinse.
Put the meat into a temperature and humidity controlled chamber or even easier put into a Umai drying bag under vacuum and back into your
refrigerator for drying for the desired amount of time.