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Old 01-25-2009, 09:42 AM   #11
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I've made several of em, the first was way to salty, adjustments made ta the recipe, last one was perfect, thus no changes, we shall see ifin this one is just as good, see no reason it shouldn't be.

Last batch just got a nice rinse in cold water, patted dry an set in the fridge fer awhile ta develope the coatin.
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Old 01-25-2009, 10:04 AM   #12
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Interesting recipe. Sounds good.

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Old 01-25-2009, 10:07 AM   #13
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my last brine finally didn't come out too salty for me, thanks
to Scotty reminding me to double rinse and soak.

Injecting brine seems awfully scary to me, but I don't know
much about brines.
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Old 01-25-2009, 10:53 AM   #14
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When I have done it, I just inject ta the point the meat swells a bit, pullin it back out slowly while I still keep injectin, usually manage ta shoot a fair amount round the kitchen cause tain't smart enough ta quit injectin when the needle comes out. Then move ta another spot an repeat, usually with the same results! It does cut back on the curin time a fair bit, but like I say, I don't inject very often cause it works out better fer my schedule.
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Old 01-25-2009, 02:15 PM   #15
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Ahh ok..started to mention the term "wet cure" but thought betta of it. It still a little over my haid as to how an 8 lb loin could turn out too salty with 8 T. of TQ mixed in two gallons of water. Are you using the wet cure at room temp when you first start the process? If so they will surely contribute to the saltiness issue as will a lack of sweet in the wet cure to counteract the salt..but notice you got some sweet in there. Generally speaking whenever I am making a curing brine or a flavoring brine I will make sure to counteract the salt with the sweet at least on a 50/50 ratio and always start with a cold brine. I never fall below a cup of salt and a cup of sugar per gallon of water and don't pay much attention to the poundage of the meat as long as its fairly well covered. For example one gallon of brine is good for two chickens..one turkey..or one corned beef brisket. For a curing brine I reduce the salt by half and sub out the missing salt with TQ. When I first started playing around with this recipe I went a little light on the TQ and some of the folks got a splotchy looking cure after 4 days so I have now upped it to the current level. I think it would work purty good on about any kind of curing need on large hunks of meat.

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Originally Posted by Hillbilly
It actually be called a wet cure, that be the amount a TQ (1 Tbl) Mortons recommends per pound a meat. I don't inject unless I be in a hurry, cause the time it takes ta cure works out from weekend ta weekend, thus I start on a friday er saturday an smoke the followin friday er saturday!
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Old 01-25-2009, 04:39 PM   #16
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Bigwheel, sounds bout right, this recipe is bout perfect, not salty at all, some my first ones be like havin a salt lick in there, kept workin it till I come up with this. Wife is gotta watch her salt intake so anythin to salty an she tells me bout it!

I get my water good an hot, mix all the fixins in an dissolve, let it cool down ta room temp an then inta the ice box fer a bit, then add in the meat, I do all my curin at 38*. Anythin higher an ya risk spoilin, much lower then 36* an is slows the cure down an will evently stop it.

I got a icebox a my own, good thermostat on it, use it just fer my smokin goodies, an a occasional adult beverage .

Momma an the fellers at work really like this canadian bacon, I ain't foolin with it much anymore. Maybe some honey, maybe some maple that sorta thin, but the cure part is just bout right.
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Old 01-26-2009, 09:33 AM   #17
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Gotcha. Have to give it a whirl next time loins go on sale.

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