Did i do to much?? Help

[Fueling Around]

Just a thought
Can the high brined loin get pulled from the liquid after a few days and get wrapped for a rest for a few days to allow equalization in the meat? Wouldn't this be similar to using the Morton Tender Quick method cure?

 

[SmokinEdge]

Just a thought
Can the high brined loin get pulled from the liquid after a few days and get wrapped for a rest for a few days to allow equalization in the meat? Wouldn't this be similar to using the Morton Tender Quick method cure?

Yes. With “hot” brines being high salt there was the brine time then it was pulled out and hung to allow to cure. The rest period was known as “cure time”, but is actually equalization period. The higher the salt concentration the faster the cure works. That’s why we use a 14 day time frame now even 21 days because most all of what we do today is a form of equilibrium curing with much lower salt, it takes more time in process than the old “hot” brines or salt boxing methods.