"Sqwertz" > wrote in message
...
> 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
>
>
Again, you don't inject a solution containing 1100 PPM of nitrate directly
into muscle if you want to avoid GI tract CA.

Kent