I have been reading a lot about making buckboard bacon and I was wondering is it possible to take a BBQ rub and turn it into a cure? If it is possible how do you do it?
First the salt content is important...then the amout of cure..are you going to brine or dry cure? If it was me..I would follow the buckboard cure for the amount of salt and cure..mix of a batch of rub minus the salt...and just use evething else for the flavor profile...Just thinking out loud here.