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There was a thread either here or the "other" bge site, about a month ago about this.
It had several really good hyper-links to other sources/recipes. I knew I should have saved it.
I DID just buy "Charcuterie" by Michael Ruhlman, highly recommended.
His recipes use pink salt, I used to always use Morton's Tender Quick.
Go to the Mortons website and order the very inexpensive guide to "Meat Curing", it's also a good source.
RicklessssssS in Oregon.