solution added meat? does it cure well?

themule69 · Jan 16, 2013

i was wondering if meat (lets say pork loin) that has solution added. how well does it cure. i know fresh or even frozen would be better. wally world and others use solution. but they always have it. (what ever it is) who has cured it and were you happy with it? could you tell the difference?

happy smoken.

david

Dutch · Jan 16, 2013

David, the term for this is "enhanced". You can still do a brine if you want-in fact this will allow you to introduce additional flavors to the meat. Once the meat has reached it's saturation point, it won't take on any more brine.

I brine enhanced birds quite often. only I don't use as much salt. My typical brine is 1 cup sugar, 1 cup salt to a gallon of water. for brineing enhanced meats, I drop the salt to 1/2 cup. Additional flavors you can add are fresh herbs, citrus juice, wine, etc..

I find that a 4-6 hour soak is fine for small cuts of meat and whole chickens, while turkeys can take 10-12 hours.

themule69 · Jan 16, 2013

i know you can brine. i'm wanting to do a all the way thru cure. like for CB or cured chops. i've brined a lot that have been enhanced.

themule69 · Jan 16, 2013

what made me think of this is i have a butt in cure right now. this is day 8. while i was turning it and giving it a good rub down. i wondered since up to 20% solution added meat. already has salt in the solution. would that interfer with the cure getting in. i'm thinking it could be a problem. since the meat has absorbed all the solution it can.

now i'm trying to replace that with the TC or what ever cure i use.

i'm thinking it won't work well. any thoughts on the subject.

david

doctord1955 · Jan 16, 2013

I have used the enhanced butts for butt bacon and sometimes they come out salty!

I use pops brine so when I use enhanced meat i adjust the salt!

doctord1955 · Jan 16, 2013

Never have had a problem with them curing all the way thru!

themule69 · Jan 17, 2013

thanks doc

daveomak · Jan 17, 2013

David, morning... What you put meat in the brine, the components of the brine will migrate into the meat through "equilibrium"... or the enhanced brine will migrate out as the case may be.... until there is a balance throughout the brine and meat...

oldvirginiajoe · Jan 17, 2013

I would try to avoid using that kind of meat. I refuse to pay dollars per pound for water weight and sodium. I have repeatedly found, the average food shopper has no idea that the meat has been pumped up in this way, because most of them don't read the labels, and if they do, they don't fully understand. Sad. Guess we can't blame the packers for doing it. Selling water for the price of meat----what a scam! And some of them still label it as "natural," or "no preservatives added."

sound1 · Jan 17, 2013

I try to avoid it when I can but when friends bring over loins for me to make CB some of it has been the "enhanced" stuff. I dry cure and have not had a problem. I charge 1/3 of the final product for my troubles, product and have not noticed a major flavor difference.

I know, 1/3 for friends

but having a smoker and a little knowledge is like owning a pickup truck. They pop out of the woodwork to move their stuff or smoke their meat.

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solution added meat? does it cure well?

themule69

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