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Curing mixture: 4 parts salt to 1 part sugar; Hot smoking at 140°F (60°C) for 3-6 hours.

Curing mixture: 2.5% salt and 1.25% sugar by weight of pork belly; Hot smoking at 200°F (93°C) until internal temperature is 150°F (65°C).

Curing mixture: 2.5% salt by weight of meat; Cold smoked for a smoky flavor, then cooked to preference.

Curing mixture: 2% salt, 1% sugar; Hot smoked at 250°F (121°C) until internal temperature is 165°F (74°C).

Curing mixture: 2% salt, 1.5% sugar, use curing salts if needed; Smoke at 225°F (107°C) until internal temperature reaches 165°F (74°C).

Curing mixture: simple dry rub of salt, pepper, and other spices; Smoked low and slow at approx. 225°F (107°C) to an internal temp of 195°F (90°C).

Curing mixture: 2.5% salt, 2% sugar, 0.25% sodium nitrite; Smoked at 225°F (107°C) until internal temperature is 145°F (63°C).

Curing mixture: 3 parts salt to 1 part sugar; Cold smoked at 75°F (24°C) for 12-24 hours.

Curing mixture: 3 parts salt to 1 part sugar, dill (optional); Cold smoking at 80°F (27°C) for 6-12 hours.

Curing mixture: 2.5% to 3% salt by weight; Dehydrated or smoked at low temp

Curing mixture: 3% salt by weight; Cold air dried at controlled humidity (75%) and temperature (54°F or 12°C).

Curing mixture: 2.5% salt, include sodium nitrite for curing; Cold or hot smoked depending on sausage type.

Curing mixture: 3% salt, 2% sugar, 0.25% sodium nitrate; Hot smoking at 250°F (121°C) until internal temperature is 160°F (71°C).

Curing mixture: 80% salt by weight; Cold smoked over oak chippings.