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  1. shecky

    BUTCHER/PACKER

    Thanks for the welcome! Here comes the instructions: Mix 3.86 pounds of brine mix (they supply) with 0.40 pounds of D.Q. cure (they supply) in 2 1/2 gallons of water. Inject into meat at a 20% gain. Take remaining brine and place in a plastic container along with the meat and allow the meat to...
  2. shecky

    BUTCHER/PACKER

    I WOULD LIKE TO KNOW IF ANYONE EVER USED BUTCHER AND PACKER'S CANADIAN BACON BRINE. THEY SAY TO ONLY BRINE FOR 24 HOURS. WAS JUST CURIOUS TO SEE IF THAT WORKED FOR ANYONE. THANKS! 
    • shecky
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    • Forum: Pork
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