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TenderQuick soaking question

post #1 of 3
Thread Starter 

Good morning everyone!

After dry brining with TenderQuick is it a must to soak the meat or is it only to taste? I've done deer hams,Canadian bacon,corned deer,etc. and never soaked. The most I've done is a light rinse to ensure I don't get spots from any surface salt. The meat never taste too salty to me which surprises me because I never use table salt on anything except fresh tomatoes and hard eggs. I haven't been poisoning myself have I ? I always weigh my cure and meat and work exact as possible.

post #2 of 3
@SB59

It's a matter of taste, it's not a necessity if you're happy with the salt level.



~Martin
post #3 of 3
Thread Starter 

Thanks for the quick reply! Btw I really like your calculator. It's going to my smokes with cure #1 much easier.

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