Sugar instead of Salt to Cure?

[headgames]

sorry for the delay .  not on the comp much ............  but there is a mix where you take 25# of ground meat mix it with the seasoning cure ...  pack it in 9X13 cake pans 1 1/2 " thick ( HINT- put plastic bag as liner under the meat - expirence once again .LOL)  let it cure and firm up for 24 hours . Then take it out of the pans lay the  masses of meat straight out of the pans on to screened racks .  smoke just like sausage and bring to internal temp of 152 degrees ........  take out of smoker. let cool for a couple of hours at room temp then put in refrigerator for 24 hours . comes out solid as a slab of bacon .  then slice on the slicer to desired thickness .... AWSOME ........ just like the commercial product SISSILE LEAN ! Fully cooked & cured  pop a package out of the freezer and heat and eat with your eggs .  or dice some up ina a omlet . Damn hard to find the mix though, have found 1 source to sell less then case packs .( case packs do #300)  have not attempted to through together my own.......  but it is very popular with some butcher shops that process Venison for hunters as another use for venison.

[coyote]

Thanks Headgames, I'll be on the prowl for the perfect high speed beef and bacon burger.

                                                          Love that high speed beef.
                                                                                  Coyote

[Mctuber]

 ;D Take a look at this //www.virtualweberbullet.com/brining

[Habanero Smoker]

;D Take a look at this //www.virtualweberbullet.com/brining

Welcome to the forum (if I haven't said that yet).
That is a good site with a lot of information. Your link didn't work, so I've reposted it.
http://www.virtualweberbullet.com/brining.html

[manxman]

Interesting theory (ies) on how brining works. ???  ;)