Quite simple and old skool actually.
1T morten tenderquick per #
1t brown sugar per#
Sprinkle on meat
Put in large zip lock bags, flip meat daily for 5 days
End of day 5 rinse, and put back in fridge uncovered overnight
Day 6 8hrs of cold smoke (usually hickory, and a fruitwood)
Day 7 slice and package.