Some tome back I bought a couple full loins that were on sale for $1.50... Cut a bunch into thin steaks and left a few roasts... All were seasoned with Montreal Steak prior to wrapping in saran and vac packing.... These were destined to be CB.....
I weighed each hunk and calculated the ingredients weight needed....
1000 gram loin....... 4 grams Ames Phos....... 10 grams salt...... 2.5 grams cure #1....... dissolved in 100 grams water.... in the order noted...
700 gram loin....... 2.8 grams Ames Phos.... 7 grams salt....... 1.75 grams cure #1...... dissolved in 70 grams water.... in the order noted...
Knowing what I know now, substitute vegetable stock, chicken stock, pork stock for the water..... edit 8/20/16
Salt free vegetable stock is the way to go.... edit, 6/22/18
Then each roast was injected through the saran, with all the mix for that loin....
When the bowl got too low to suck up the mix, the needle was removed to get it all out of the bowl....
Roasts placed in a zip bag and on a tray and refrigerated for 7 days....
Everything necessary for the curing phase is already in the meat... nothing else to do.... the injections were spaced to try and get a uniform distribution throughout...
I normally inject a 2% salt but I thought this go-round I'd try 1%.... No sugar... thought I'd try that also.... Ames Phos has done me NO wrong... It has always shown to keep any meat moist.... with loin I think it is a must because I think loin is a tasteless hunk of meat... we will see.... One more attempt to try and make this loin edible...
At least I have 7 days to figure out if this meat is going in the smoker... Probably....
BBL.......
I weighed each hunk and calculated the ingredients weight needed....
1000 gram loin....... 4 grams Ames Phos....... 10 grams salt...... 2.5 grams cure #1....... dissolved in 100 grams water.... in the order noted...
700 gram loin....... 2.8 grams Ames Phos.... 7 grams salt....... 1.75 grams cure #1...... dissolved in 70 grams water.... in the order noted...
Knowing what I know now, substitute vegetable stock, chicken stock, pork stock for the water..... edit 8/20/16
Salt free vegetable stock is the way to go.... edit, 6/22/18
Then each roast was injected through the saran, with all the mix for that loin....
When the bowl got too low to suck up the mix, the needle was removed to get it all out of the bowl....
Roasts placed in a zip bag and on a tray and refrigerated for 7 days....
Everything necessary for the curing phase is already in the meat... nothing else to do.... the injections were spaced to try and get a uniform distribution throughout...
I normally inject a 2% salt but I thought this go-round I'd try 1%.... No sugar... thought I'd try that also.... Ames Phos has done me NO wrong... It has always shown to keep any meat moist.... with loin I think it is a must because I think loin is a tasteless hunk of meat... we will see.... One more attempt to try and make this loin edible...
At least I have 7 days to figure out if this meat is going in the smoker... Probably....
BBL.......
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