Danderson , there is so many receipes - I do cure the meat for around 3 weeks ,last batch I smoked for 14 hours - and the temp shouldn't be higher more than 140 degree Celsius . After that you cook it in 80-95degree celsius
water for 15 minutes .It is about experience - If you do it for the 100th time you know ....
Like WHITEY says it is labor of love - time ,research ,try outs ,failures, all help you to improve ,because you always want to try new receipe ..... good luck - I'll be more than happy to tell you what I know
