I use cure, and then just season like salt, pepper, season salt, red pepper if you like etc...

Our cure is from a sausage supply or meat market, pink and looks like salt more or less.

I don't use sugar cure.

I do season both sides, and then put in a bowl, sealed and then in fridge for 3 days, sometimes even vac seal first.. to let soak in.

By mini more or less an 3/4 to an inch or more thick, and maybe 2-3 inches wide, X long IE 6-10 or so..

Smoke once or twice for a few hours. Leave to dry in smokehouse until solid dry outer, but can still feel the "movement" inside that indicates its still soft.

When in doubt pull a piece and cut in half... to see

We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....