- Joined Feb 14, 2012
The 1 tsp. per pound of meat, is for dry brining, sausage etc..... when using a liquid brine, the weight of the water has to be considered...this brine is the same as I use for brining chicken except for the cure salt
I injected them very well before putting them in the brine the inside color is great just thought the outside should be a little darker
but if that's the way it is so be it I can live with that
just wondering how the bottom pic of the pork got the outside colored and mine didn't
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