On Fri, 29 Feb 2008 17:27:07 -0800, dave a wrote:

> 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!

I haven't read the link, but there is a huge difference in adding
it directly to meat, and using it in a brine.

-sw