Good lord, this is getting to be a serious hobby, if this can be called a hobby any more.
Protein wonderland. The recipes for curing meat you've done up all sound great.
I bought some thick chuck steaks "on sale" (due date coming up!) the other day.
Cut them into 1" chunks, strung them on flat skewers with mushrooms, peppers, and onions, sprinkled them with teriyaki sauce, sesame oil, sesame seeds, and a little thyme, and grilled them on the Lodge hibachi.
Tasty, low cal, and 40 minutes from "I'm hungry, what we got?" to serving the skewers over jasmine rice .... ! Sometimes I just can't wait!
Lannis