The basic cure in Charcuterie by Michael Ruhlman not only a fellow Clevelander but also as some refer to the Grandfather of the new Charcuterie movement. This cure is in most of the meat curing recipes in the book. I made the Dextrose version as I think it mixes better and the sweetness is not as profound as granulated sugar. So here we go.
450 g Kosher salt (one pound)
425 g Dextrose (13 0z)
75 g Pink salt #1 (3oz)
Mix all of these ingredients thoroughly and store in an airtight container until needed. You will notice in most of my recipes that I use metric measurements instead of Cups, tablespoons, pounds etc... it is because these are more accurate and consistent for curing meats. The sizes of particles in a tablespoon will vary, but the weight content will not. So if in any of my posts you see dry cure this is what it is. Get ready for some belly!!