- Nov 25, 2014
- 2,020
- 50
Couple of questions....first being when I applied the TQ/brown sugar I used 14 grams of TQ per 454 grams of meat....I also added a tablespoon per pound of brown sugar. How much more TQ/brown sugar can be safely added? Going to seal the 2 pieces of meat in separate bags, just cut the liquid in half and dump it in each bag?Good to know..... Now you can put your knife in the pocket and slice outwards toward the thin section of remaining meat... all the way around the pocket.... Now you have 2 hunks of meat that you can "dry brine" with TQ in a zip bag or what ever... don't discard the liquid that seep out.... turn every day or 2 to redistribute the cure in the bag... in 14 days, rinse, dry and let sit in the refer for a couple days to equilibrate... then if a pellicle is in order, do it... smoke and eat...
Dave
Just got off the phone with Morton, they suggested mixing the TQ into a brine as instructed on the bag and injecting it, letting it sit for 21 days. Hmmm.....decisions decisions....
Just called Morton back...was told to use 1 oz of "pickle cure" per pound of meat.
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