As always, please feel free to straighten me out on any lingo or misunderstood information on my part.... I'm trying to get a good grasp on this.. Thanks. :)
Lets start with wet curing as in Pops family brine as an example.
I've been reading and I've found different posts/websites talking about the thickness of a piece of meat that can be brined without injecting. I've read 2" and up to 4" max. If the brine/cure penetrates the meat at 1/4" per day that's 2" in 8 days...can this be taken as 4" piece of meat can be penetrated from both sides at the same time to meet in the center in 8 days without injecting (+2 days on top) ?
Is 2" ALL that the brine will penetrate or does it just continue on at 1/4" per day ? Is that rule just to get it out of the brine sooner ??
Example; If I have a 6#, 10"L x 5" round pork loin for Can bacon. Could I just let it continue to soak to penetrate the whole piece ? If not, what % of the solution would have to be injected and what method is followed ? Inject every sq in ?? What is acceptable, or preferred rather ?
I have some questions on the dry curing (not the dry curing like Christopher Columbus did lol) method too....
How does meat thickness come into play with a dry cure ? For instance; I can have a 10# pork belly shaped like a patio brick or a 10# pork loin shaped like a log ? What is the formula, or procedure here ?
I've been playing with DDogs universal cure calculator...(very cool and thanks) but am confused on using it as a dry rub and as it is used in conjunction with other spices ? For instance... 5# of meat requires 68.39 g of #1/salt/sugar. If I wanted to add 20g of spices does it all get rubbed on at the same time as evenly as possible ? What if I wanted to add 40g of spices ? I read an article where it tells you do divide the rub into 1/3 and apply 1/3 every 4 days and the last 1/3 being applied was when additional spices went in ??
Thanks for the help guys...I know I have a lot of questions...I'm connecting the dots, slowly but surely.
Steve B. & Family
Edited by Aahhyes68 - 4/29/14 at 10:42am