On Fri, 29 Feb 2008 12:42:03 -0600, 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.

Another question, which I'll find out in a few hours - do the
nitrites interfere with the pullability? I just hacked a piece
off the picnic at 155F and it seems kinda firm for a 155F piece
of pork.

-sw