Smoking some spicy Cajun cured cushion meat recipe in description.

The recipe for pork
Cajun seasoning to taste (I make my own but you can buy it if you want)
Paprika, cayenne, black and white pepper, thyme, oregano garlic powder, onion powder.
Morton’s tender quick curing salt 1 tsp. per lb of meat (buy on line also called Prague powder #2)
1/2 cup brown sugar
1 tbsp non idodized salt (kosher is good) per lb of meat
Rub meat with bourbon or brandy, then rub cure into meat well, let meat cure at least 1 day per pound of meat in ziplock bag with the excess air removed…smoke with low temps till fully cooked.