SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
So how did you check for cure penetration, Kurt?Thanks! I cured three pieces from the 6.36lb. EOR which is rather large pieces without injecting cure but wanted to see if the cure went through, otherwise back in the cure till throughout. A boneless pork loin doesn't need injected cure so the similar shape size of the EOR is what I went by. After cutting the three chunks into six pieces to check for cure penetration, even though successful, I'll cure them as shown above in the future, being between 2-3" for at least 14 days.
I had two guys giving me crap last week, trying to say you can't tell if the cure got to center or not, just by looking at it. Funny how I've been looking & finding out with every Bacon, CB, BBB, and Dried Beef for over 9 years, and teaching hundreds what to look for, and now I got a couple of geniuses telling me I can't do that. Oh Well.