Getting the dry all measured out.
Top left (clockwise)
2 bay leaves (crushed)
1 tsp thyme
5 juniper berries smooshed
1/4 tsp allspice
1 tsp garlic
5 T kosher salt
3/4 tsp cure 2
2 T course black pepper
1.5 T sugar (in the middle)
All mixed together. I didnt put this in the spice mill as i want the old world look to it.
BBL with the mix applied to the meat. This will be in a vac bag and fridge to cure for 7-9 days before i put into the UMAi bag.