So, my first smoker attempt will be a CB on my MES. (While I wait for my sausage making supplies to arrive). I have a few questions...
I have read many of the CB discussions, lots of good info, but I am also a little confused.
I am in the process of Dry Curing a 7lb Loin to make CB, went in fridge last night. I plan to cure it about 8-9 days.
I have read that the cure (TQ at 1TB/lb) penetrates at 1/4in per day. My problem is how do you estimate the diameter of the loin.
The loin I have is wider than it is tall, about 5in wide by 2.5 in tall at the largest section.
Q1)So, do I use 5in as the max diameter? I can also force the loin into an even round with my hands and the diameter is more like 3in.
Seems like 3 in is the right number, but wanted to not risk being wrong.
Q2)Also, the CB I see in the store is typically round. I thought I read that someone suggested tying up the loin to make it rounder, does this work?
Q3)Finally, I read different opinions of how long to rinse/soak the CB after the cure, and also some people let it sit 24 hours in the fridge afterwards, but others don't. Any thoughts on which way is best?
Thanks for any help.
Rick
I have read many of the CB discussions, lots of good info, but I am also a little confused.
I am in the process of Dry Curing a 7lb Loin to make CB, went in fridge last night. I plan to cure it about 8-9 days.
I have read that the cure (TQ at 1TB/lb) penetrates at 1/4in per day. My problem is how do you estimate the diameter of the loin.
The loin I have is wider than it is tall, about 5in wide by 2.5 in tall at the largest section.
Q1)So, do I use 5in as the max diameter? I can also force the loin into an even round with my hands and the diameter is more like 3in.
Seems like 3 in is the right number, but wanted to not risk being wrong.
Q2)Also, the CB I see in the store is typically round. I thought I read that someone suggested tying up the loin to make it rounder, does this work?
Q3)Finally, I read different opinions of how long to rinse/soak the CB after the cure, and also some people let it sit 24 hours in the fridge afterwards, but others don't. Any thoughts on which way is best?
Thanks for any help.
Rick