On Fri, 29 Feb 2008 18:18:27 -0600, 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?
>
> 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.

The doctor was out. Plus the pig was already dead. Otherwise I
would have given him an IV drip.

(I've heard of arterial pump-brining but I always consider if
far-out of reach for the home briner of pre=packaged pork parts.
Anybody have any links on the subject?)

> Make sure you
> give it a good squirt or 4 along the bones.

That I did.

> 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 was in a hurry and looked at recipe in here that said to use
1/4cup for 5 quarts. I used the stronger brine for the
injection, then watered it down to the above strength.

I double checked that phrase "1/4 cup quart brine" on a Google
search and it seemed like a common ratio. Most of the ratios I
saw was weighed, and I don't have a scale.

-sw

-sw