bmudd14474
Legendary Pitmaster
Original poster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
Started with 13-14lbs of loin. Trimmed it down well to get all the fat and silver skin off of it as I find the better we prep the better the outcome. Had 6 pieces but the daughter was eyeing one of them to make pork tenders out of it so I gave it up. Ended up with 9.31lbs of meat going into cure.
Was looking over all of the numbers and its amazing that for 9.31lbs of meat we use less than 3oz of salt, 2 oz of sugar, and less then half an oz of cure. I think about the amount of salt and sugar in the stuff you buy from the store. Kinda amazing to think about.
Got them vac packed up and resting for 14 days.
Ill update in a few weeks.
Was looking over all of the numbers and its amazing that for 9.31lbs of meat we use less than 3oz of salt, 2 oz of sugar, and less then half an oz of cure. I think about the amount of salt and sugar in the stuff you buy from the store. Kinda amazing to think about.
Got them vac packed up and resting for 14 days.
Ill update in a few weeks.