Long time follower of the forum, finally had a question that I could not find an answer for in the archives so thought I would join up as well and get it answered, hopefully.
First off, thanks for everyone sharing their information, this is an amazing reference place for recipes and detailed processes etc. Much appreciated.
Now, for my question. I've used Pops brine on a LOT of meats and poultry, generally using #1 cure. I typically don't take out any salt and use the 1C in the generic recipe I've seen posted. However, I have about 4-5 pounds of Mortons TQ that has been sitting on the shelf for quite some time now (8-10 months) and I was wondering if it could be substituted in place of the 1 Cup of salt and #1 Cure in Pops brine recipe? I read a lot about (and have experienced myself with a dry cure) how salty things are with TQ as you cant control the salt because of the need for the proper proportion of cure. But, in a brine, and if I'm already using a cup of salt, will it work as a substitute, just to be able to get this stuff off of my shelf?
If the answer is yes (and I cant think of any reasons why not) and others have done it, I was wondering about your experience in the saltiness of the end product after the brine. Does it benefit from a clear water soak to eliminate some of the TQ saltiness?
Any advice and experiences are welcome.