If you are new to curing and smoking try these recipes out. Simply enter the values from a recipe into the Wet Cure Calculator and then adjust the weight to match the cut you have.
A nice bacon for everyday use. Select a loin or belly cut around 4lb / 2kg with the skin intact. The loin should have the bone removed. Your local butcher will be able to prepare the meat for you.
Use this recipe as a starting point for creating ham. I find a whole leg is a bit large to do in a domestic kitchen, a half leg works well, 3/4 is just possible. Also when calulcating the thickness be aware it needs to be a path that is skin free so in all likelyhood it will be the width of the leg (along the bones) rather than the height.
An easy corned (salt) beef recipe for the home cook. Traditionally corned beef is made with the tougher cuts. The best cut is the silverside ‘eye’ however you can use any part of the silverside or brisket. Trim excess fat off the cut.
You will need some equipment to cure at home.
You‘ll need scales that can weigh up to 20lb / 8kg (a whole leg of pork) to under 0.1oz / 1g (cure and other additvies). Its unlikely a single set of kitchen scales will be able to cover this range. As a general rule of thumb the lowest weight you can measure is 10x the accuracy of the scale.
Out of all the cure methods stitch injecting is the way to go, large peices of meat can take a very long time to cure using immersion techniques. So you are going to need a syringe.
Sodium Nitrite is the essential ingredient for curing. I do not recommend obtaining pure sodium nitrite as in its pure form it is toxic. Use curing salts instead (mixed with salt) instead as the salt content makes it impossible to consume harmful dosages.
Sodium Erythorbate is an anti oxidant / cure accelerator. Its helps prevent the formation of nitrosamines when cured meat is fried.