"deOldePrinter" > wrote in message
...
>I have used TenderQuick and was very happy with the results. Morton
> does have a booklet out called " A Complete Guide To Home Meat Curing"
> witch is very helpful. I have attached one page in pdf format to
> possibly answer some of your questions. For my use experience, I have
> only done boneless pork loins to end up with Canadian Style Bacon and
> it was way beyond my expectations. It is great.
>
> I tried chicken pieces and while they were good, the family could not
> get used to eating pink chicken. Fully cooke the meat was the color oh
> ham.
>
> Get the book it is a great sourcs of info.
>
> Brining was done in the fridge in a plastic bag with no water or salt
> added. Just followed the recipes.
>
Thanks for your post. I didn't get an attached PDF file, and I would sure
appreciate if you would resend to me directly.
The tightwad in me makes it very hard to spend almost 15 bucks on a 34 page
booklet. Mortons should make the whole book available as a pdf file. I can't
understand wh;y they wouldn't.
Kent