Brine curing experiment

[richtee]

Soo Kroger had $1.69 Lb on cryovac'd whole loins. Got 2 packs. 9 and 11 lbs. respectivly. Cut one in half and rubbed both halves of one. On smoker - Etc.

Now I'm looking at 11 lbs of loin all nice and cozy in the sanitary cryovac... and thinking what a SHAME I gotta pull it out of there to brine it!

Well, I din't. Made up a quart of brine 1 cup TQ to 4 cups water (and paprika, onion and garlic) whipped out the packing tape and my 4 Oz. meat injector.

Got about 6 Oz. in there, sealing 5 punctures with packing tape...of course patting dry the plastic and applying patch as fast as possible, because it wants to come out.

An hour later, there are a couple leaks I have fixed, but the loin is SURROUNDED in the brine.

Will update.

 

[travcoman45]

Yeah, keep us posted on how this goes! Very interesting as Schultz would say!

 

[glued2it]

Should work fine. Brine doesn't know what kind of container it's in.

 

[richtee]

Most likely I'll drain it in a couple days and add fresh. The amount in there is nowhere near enough to complete the cure. But..it will have a good bacteria killing start before I expose it to the cruel world again.

 

[brianj517]

Neat idea, Rich...I don't know why, but I never really thought to try it that way...I think I'm gonna have to throw some points your way for ingenuity!

Cheers,
Brian

 

[fishawn]

Great Idea!.....let us know how it turned out.

 

[richoso1]

Just another one of your brainy ideas, you're the man of the hour bro.

 

[illini]

What a great idea

Please let us know the outcome! What a fantastic shortcut idea for us mentally challenged older folks

 

[richtee]

Seems to have reached equilibrium... especially after chilling outside to 30-ish. No more seepage and it's still quite full of the brine.

Seems a worthwhile method so far.

Plan on draining and replacing in a couple days.

 

[navionjim]

I'll give ya a point for that one Rich!

 

[richtee]

Hey- thanks Jim! I actually just got done attempting to flush and refill. No way... it started leaking when I moved it and was inpossible to get to stay dry enough to re-seal...so into the brining bucket.

But like I said..it's got a good start on a cure. I'm sure all the outside of the meat is good enough to kill any nasties that might try to take over at this point :{)

One thing as well... in order to avoid condensation from keeping the tape to stick, you have to do the process outside or somewhere near or below meat temps... makes it MUCH easier to get a seal.

 

[kookie]

Neat experiment...The only way to learn is to try and see if it works....Trial and error........ Atleast you found a way to make the process alittle easier and quicker........