quote:Originally posted by SmokinOkie:
That pink area is cured, that's why it's pink. Just like pork (ham) turns pink when cured. Or better yet think Pastrami/Corned Beef which are just cured briskets.
So it will have a cured taste, BUT because it's so small, it's really, really REALLY hard to taste it (unless you cut it out).quote:Originally posted by cal:
I'm too poor of a judge to taste any difference. I would recommend starting for 10 minutes with the TQ before rinsing, it will look more natural.
I'd be careful about 10 min. When I did the tests for the forum a number of years ago to show the effect. 2 to 5 min max was enough. There are enough variables in it that's it really hard to make it consistent because the penetration of the cure varies so much.
Yep!, You make a good point Smokin'. The amount put on will have a impact on the results. I guess I should have pointed out that this method was done with a salt shaker and only a small amount put on, then rinsed.
This was done on my electric smoker.
Don't need QT for the FEC100 or pellet grill though.
