Here we go !! (Updated)

[smokin pop-pop]

Well after 13 days I pulled the slabs and rinsed them off. Sliced a couple pieces and
fried them up,Waaaaaaaay too salty so into the ice bath and onto the side porch for
a 1 hour soak.Then I will do another fry test.
.

 

[motocrash]

Waaaaaaaay too salty

How much salt did you go with? I don't remember...

 

[smokin pop-pop]

1 Tbsp per pound

 

[smokin pop-pop]

I soaked it for about 1 1/2 hours and now it’s not to bad

 

[smokin pop-pop]

Put a little onion powder,garlic powder and CBP on them and
now they will rest in the fridge till Sunday morning

 

[pc farmer]

Can you post what cure recipe you used??? I dont think I seen the first thread .

 

[smokin pop-pop]

I used 1 Tbsp of Morton TQ per pound of meat and 2 tsp of brown sugar.

 

[pc farmer]

I used 1 Tbsp of Morton TQ per pound of meat and 2 tsp of brown sugar.

TQ can get salty. We like it but of my parents I have to soak overnight.

 

[SmokinAl]

Good luck on Sunday!
I stick with cure #1 so you can control the salt easier.
Al