Reply to "PICS Canadian Bacon w/Recipe"

tnqMember

personally, I like to control the salt and cure separately. The 1 cup of salt works for me when brining a whole loin and I adjust the cure per the weight. I also realize some folks basically double the cure in a brine, which is probably not an issue. TQ, as I understand it, contains both nitrites & nitrates; 1 cup of TQ is equal to 1 cup of salt and the nitrites in 4 tsp of #1 cure. Using 1 1/4 cups of TQ in a brine doesn't seem that excessive to me but it depends on the weight of meat and timing as well.

11/10/116:27 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...