Nick Cramer <Nick Cramer >> wrote:

> Sqwertz > wrote:
>> Nick Cramer <Nick Cramer >> wrote:
>>> Sqwertz > wrote:
>>>> 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.
>>>
>>> Not arguing, Steve. Just telling you what I found.
>>>
>>> BTW To 1 gallon of brine, add 3 Oz by weight of Instacure #1
>>
>> Exactly. That's *more* than I used. That's quite a bit more than
>> 1.5 teaspoons.
>
> The 1.5 tsp is for dry rub curing the 7.5 lbs of meat. Have you RK's book?

I know that. I specifically said I was brining - like 10 times -
and you told me the measure for dry curing as if I was doing it
wrong.

Injecting is brining, BTW. Granted, I used both methods.

-sw