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Haha ok Jan, thanks!
I used 3% salt, very little cinnamon, a few juniper berries (1.5g for a 1364g meat) and didn’t use cloves at all… I never tasted juniper so I have no idea how it tastes like… 3.5g of cure #2
When I finish curing (will probably leave it for about 10 days) time I will post some pictures of everything…
What I didn’t actually do is rub the meat with the salt and cure#2 first, before rubbing it with the spice mix. I sure hope most of the cure #2 will reach all the meat, and that it didn’t stay outside the meat (or on my hands lol)..