Directions:
- Place 1 Tbsp. cure per pound of meat in freezer bag. (either form)
- Add 1 tsp. liquid smoke per pound. Mix.
- Riinse meat with clear water and pat dry with a paper towel.
- Place meat in bag and rub cure well into meat.
- Seal bag and refridgerate for 5-7 days, smooshing cure into meat occaissionally.
- When ready to roast, rinse meat well with clear water and pat dry with paper towels, again.
- Place in fridge for I hour to form a skin .
- Pre-heat oven to 350 F and place meat on rack in shallow pan.
- Cook for an hour to an hour and a half or until meat thermometer reads 170.
- Allow to cool to room temp before wrapping and placing in fridge.
- Keeps about one week.
- We use it on pizza, egg bisquits, salads or for snacks. A lot cheaper and just as good as pre-packaged. A little dryer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.71 Kcal (1627 kJ) | ||
| Calories from fat | 50.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 673.69mg | 225% | |
| Sodium | 1786.72mg | 74% | |
| Potassium | 376.97mg | 8% | |
| Protein | 82.92g | 166% | |
| Iron | 8.4mg | 46% | |
| Calcium | 25980.2mg | 2598% | |
| Amount Per 100 g | |||
| Calories | 94.83 Kcal (397 kJ) | ||
| Calories from fat | 12.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 9% | |
|---|---|---|---|
| Cholesterol | 164.36mg | 225% | |
| Sodium | 435.9mg | 74% | |
| Potassium | 91.97mg | 8% | |
| Protein | 20.23g | 166% | |
| Iron | 2mg | 46% | |
| Calcium | 6338.2mg | 2598% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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