Nick Cramer <Nick Cramer >> wrote:

> Sqwertz > wrote:
>> 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.
> [ . . . ]
>> I injected it into meat where it was absorbed into the meat. Did
>> you take the weight of the meat into account?
>
> Steve, the recommendation is to use 1-1/2 tsp of Prague powder # 1 for 7.5
> lbs of meat. Based on your description, you injected it with about 3 times
> that recommendation. I've had Kent killfiled for years. Try it!

[Well, if you want to get technical, I used about 10 times more than
your recommendation]

But...

For the last time (everybody listen now), you use much more nitrite
when you brine than your would when dry curing. 1/3rd cup for 6
quarts of water is even less than some professionals use. Note that
the injection was stronger than my actual brine, but very little
liquid stayed injected and equalized once it was placed into a
brine. I used 6 quarts of water all together for 1/3rd cup P#1.

Ed just a posted a recipe today that uses 3oz's of prague for 5
quarts of water. Which is even stronger than what I used, but
that's still a common measure meant for a *BRINE*.

Now, if anybody wants to argue about it any more, then why don't you
just come to Austin where I can kick your ass in person.

-sw