Thanks for the thoughts Dave...Your method is sound and certainly a good alternative to the traditional method. My problem with the traditional method is that it wasn't designed with curing salts it mind. i.e. the meat is only in contact with the salt for a short duration, plus distributing such a small amount of cure #1 equally in the salt is also an issue. My theory with trying the EQ method is that the meat would only be in cure for 24-48hrs at most.