Quote:
Originally Posted by tallieho
That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...
|
Wet brine is about the easiest way to do back bacon, and less problems with too salty of a product. Super easy.
Standard meat tub, about 1.5 costco size pork loins are about the right amount to fill it. Cut to desired sizes (good example in pic above).
Brine is 1 gallon of water, cup of salt, cup of white sugar, cup of brown sugar, and a tablespoon of prague #1 (cure). Pour brine over loin pieces, cover, and throw in fridge for a couple weeks.
Rinse, cover in pepper, and let dry overnight. Smoke the next day. I usually smoke at about 150f.
Another use for the loins is jerky, some of the best I've ever had