Shawn Martin wrote:
> Sqwertz > wrote:
>> I have a 7.5lb pork picnic that I:
>>
>> 1/4 cup praque #1 and 1/2 cup Morton kosher salt dissolved in 2
>> quarts of water. This solution was injected into about 25 spots
>> all over and into the picnic. I used about 3 cups, minus some
>> squirtage which was dumped back into the solution.
>>
>> The remaining solution was mixed with another 3 quarts water and
>> another 1/2 cup salt, as well as some spices/aromatics and a half
>> cup sugar.
>>
>> I'm not going for a full-out ham, but something kinda in between.
>> This will be hot-smoked like a regular, unbrined picnic.
>>
>> How long should I let this brine? I was hoping to cook it on
>> Sunday after 48 hours in brine/injection. Will I have a mix of
>> pink and brown spots?
>>
>> -sw
>
> Steve, I think you will be alright. 48 hrs is a bit short, but you did pump
> the ham with a bit more solution than I have ever used, and it dissapates
> through the meat pretty fast. The best way is to locate an artery or 3, and
> use the existing circulatory system to distribute the brine. Make sure you
> give it a good squirt or 4 along the bones.
>
> Next time you can cut down on the prague powder a bit. I never use more
> than a teaspoon per gallon. A quarter cup would cure about 100 lbs of meat
> (sausage, ground) 1 tsp per gallon, then add salt to taste. Should be as
> salty as seawater (or blood)
>
>

I didn't even know what Praque Powder was so I googled it and found this

http://en.wikipedia.org/wiki/Sausage_making

From what they describe there, you are using way, way too much PP. It
might even be dangerous. Keep in mind that I know nothing about this,
just what your post enticed me to explore. I love the 'net!

/dave a