Kenley Redditt

Use: 8# salt ( non iodized)
        2# sugar
        Mix together
        Hand rub this mixture on pork (up to 100#)
        Ideal curing temp. Is 36-38 degrees
        Meat should remain in the cure at least 2 days
        Per pound for hams, 1 1/2 days per pound for
        Slab bacon