The Three Little Pigs (help!)

[Sven Svensson]

I’ve been wanting to use the ham injection method of daveomak for way too long. Today I divided a huge Costco pork loin into thirds so the process would be more manageable.

I was meticulous with my measurements and ingredients adding them in order but for some reason I wasn’t getting them to dissolve 100%. There were a couple grains left on the bottom. So, I added a couple more tablespoons of vegetable broth. That seemed to do the trick. I made a custom mix for each of the 3 portions. The same thing happened every time.

After they went into the garage fridge I sat down and looked thru Dave’s formula one last time. Then I found the problem. I used low sodium veggie broth and not the no sodium broth. Ugh.

So I’m calling on the collective wisdom of the Jedi council of meat. Once again I screwed up and need your guidance. My first thought was to shorten the 5 day cure to a 3 or 4 day cure. I’m hoping to salvage these beauties as I need some good lean sandwich meat for an upcoming Yosemite adventure.

Help me Obi-Wan Kenobi.
You’re my only hope.

 

[YooperSmoker]

on a lot of the brines I do there is some residue left in the bottom of the mixing bucket.
you can only saturate so much into water or other liquids
I do the injections and then dump the rest into the brine bucket on top of the hams
currently there is a whole pig in brining buckets getting ready to smoke next week [except the grind meat]
your pork looks great and that's how we make Canadian Bacon

Mike

 

[chopsaw]

I use Dave's injection a lot . I know it is , or was talked about the short cure time . I always go around 10 days myself . Sometimes longer . I inject really well and what ever leeches out goes in the bags .

Anyway . Are you worried about them being to salty ?
Personally I think you're fine , but I would cure longer .
I always use the no salt , but I did do a butt that was already injected from the store . No reductions on my injection , and it was fine .

 

[Sven Svensson]

and that's how we make Canadian Bacon

Yeah, I should have called this Canadian bacon from the start. I usually use Pop’s brine so this is my first run with Dave’s.

 

[Sven Svensson]

I use Dave's injection a lot . I know it is , or was talked about the short cure time . I always go around 10 days myself . Sometimes longer . I inject really well and what ever leeches out goes in the bags .

Anyway . Are you worried about them being to salty ?
Personally I think you're fine , but I would cure longer .
I always use the no salt , but I did do a butt that was already injected from the store . No reductions on my injection , and it was fine .

I am concerned about the salt but now I’m less concerned. Thanks for the advice. These things are only a couple inches thick so how much longer do you think? A ham is much thicker. Thanks.

 

[chopsaw]

Sven , I've adapted to 14 days curing time . No matter if it's Tender quick , Pop's brine , dry cure with cure one or Dave's injection . That's just how I do it . I think with the injection it adds to the flavor and the texture .
I just pulled a 3 1/2 pound pork loin that was injected and soaked for 14 days with Pop's brine .
Actually just trimmed out a coppa muscle yesterday after seeing your other thread and talking with Ray . All seasoned up and vac'd .

You could do what you were planning . I think I would go 7 to 10 days , but that's just how I do it .