Wet Cure Advise

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david r

Fire Starter
Original poster
Sep 6, 2017
49
17
Cleveland, Ohio
I need some advise on a bone inpork loin I am curing. I made a Wet Cure with Prauge Powder and placed a 4-5lb roast in fridge. It had been curing for a few days when I fliped the meat in the fridge and the bone must of punctured the bag, now my brine is only covering 3/4 or so, and I didnt catch it for a few days as I was out of town. I was hoping to just to make a new batch of brine and finish off the cure before smoking this weekend. You guys think I will be ok food safetywise? Im a little worried about the roast not being fully submerged for a few days. I plan on smoking the loin at 275 for about 2 hours to get it to 140 in the middle.
 
Thanks DirtSailor.   I put a new Brine on last night.  The meat looked good and didn't have any odor so I think I am fine.  I was out of 2 Gallon zip locks and tried to use a one....  won't make that mistake again.    Here is the recipe  I use.  (Alton Browns). 

2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
 
Last edited:
My concern is....   Someone reading the post "may" think using potassium nitrate is OK....

I apologize if I hijacked your thread...   That won't happen again.....   Dave
 
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Smoking this guy tomorrow! Looks great. I think the cure went through completly. I rubbed it down heavy with a Jamaican Jerk seasoning from Urban Herbs in Clevelands Westside Market (HOMETOWN SHOUT OUT) and brown sugar just now. Ill let you guys know how it turns out!
 
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