Curing Individual Pieces....Together....

[Cody_Mack]

Thinking about curing and smoking a bunch of pork tenderloins, just to have on hand, and to give away as gifts, etc.

Would rather do a wet cure in this case, just to save effort seasoning each one separately. If I want to do 12 in a large pot, do I calculate like normal; total weight of meat plus weight of water to cover all? Then I consider that the pieces soak up the cure like normal, with so much ingress per day?

Thanks for your knowledge, all! Such a great forum!

 

[SmokinEdge]

What you want to do can work, but make sure the brine temp in the bucket stays below 40F and you have to be mindful of meat touching. In other words don’t crowd the bucket to much and give the meat a stir or mix daily.