TenderQuick soaking question

Discussion in 'General Discussion' started by sb59, Mar 23, 2014.

  1. sb59

    sb59 Smoking Fanatic

    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.
     
    Last edited: Mar 23, 2014
  2. @SB59

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



    ~Martin
     
    Last edited: Mar 23, 2014
    sb59 likes this.
  3. sb59

    sb59 Smoking Fanatic

    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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