Kent <Kent >> wrote:

> "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.

I injected it into meat where it was absorbed into the meat. Did
you take the weight of the meat into account?

Now please go **** yourself with your constant nitrite bullshit.

-sw