"Sqwertz" > wrote in message
...
>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
>
>
Prague Powder #1 contains 6.5% sodium nitrite. Given what you used above,
you injected a solution containing slightly over 1100 PPM[parts per million]
by weight of Na nitrite. Thats slightly more than 5 times the 200 PPM
allowed by the FDA in any cured meat product. I'd wait a bit for the polyps
to reveal themselves if they're going to, and then think strongly about a
colonoscopy.

Kent