"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
>
>
I was able to get 1 quart of brine into the gallon ziplock bag, along with
4.75lb of pork shoulder. I photographed the ziplock tonight and it just
didn't turn out so I couldn't send it. I used heated spices, 2oz of
Tenderquick, and 2 quarts of H20, of which 1 quart made it into the bag.

BTW, thanks so much for the absolutely gorgeous photos of central CAL on
your great greatvalleyimages.com site. All should look at your site. Now I
know, more than ever, why we're here.

Thanks again,

Kent