"Donald Martinich" > wrote in message
...
> In article >,
> "Kent" > wrote:
>
>> Have any NG posters cured Pork Shoulder with Morton's Tenderquick, which
>> contains .5% sodium nitrate, and .5% sodium nitrite. I'm planning to
>> brine
>> 5lb of shoulder in a one gallon Ziplock bag using 1.5 oz by volume to 1
>> quart of water for 48 hours with the usual seasonings. I'd be interested
>> in
>> hearing from anyone who has tried brining with Tenderquick.
>> Thanks,
>>
>> Kent
>
> Please have somebody take a video of you trying to stuff a 5 pound
> shoulder and a quart of brine into a 1 gallon bag and put it up on
> youtube. rotfl
> --
> greatvalleyimages.com
>>
>
The 5lb of pork shoulder is 1/3 of a 15lb boneless pork shoulder I bought at
Costco. It's sitting in the frig in its 1 gallon bag waiting for the brine.
I think I'll get about 2 quarts of brine into it, maybe a bit less. Your
comment makes me think I should go a little higher with the
Tenderquick/water ratio, maybe to 2oz of Tenderquick per quart of brine.
Thanks for your thoughts,

Kent