Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Cured Pork Loin Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cured Pork Loin Question

    Hey folks,
    i tried doing some back bacon by curing a half pork loin. I did two 3.5lb pieces. I used the Wet Curing Calculator to know how much curing salt to use. I let it cure for 8 days.
    my problem is that the cure didn't get deep. It got about an inch in, but the deeper thicker meat doesn't have any cure at all in it.
    What can I do to fix this problem?

    #2
    Did you cut in half to check cure? Do you still have cure liquid? Still cool? If so - back into the cure for a few more days.

    Comment


    • Xandera_7
      Xandera_7 commented
      Editing a comment
      No I didn't cut in half to check the cure. I wasn't sure if that would mess things up. What is the max number of days for curing?

    #3
    Doc Blonder answered this same situation recently:

    "With dry brine you can't over cure- the total amount of curing salt is fixed when you rub on the dry brine. With a wet brine it is possible to go over. But only in the case of a fast brine which starts with a highly salty brine (like 6%), and where you only brine for a couple of hours. This drives salt into the surface, and after you remove from the brine, that trapped salt does its magic. In a liquid "equilibrium" brine where you normally brine for days, if you use the calculator, you won't go over because the calculator presumes a *minimum* cure time, sets the salt level accordingly. Longer time adds very little salt. So you're fine."

    Comment


    • Xandera_7
      Xandera_7 commented
      Editing a comment
      So does that mean you can cure for as long as you want?

    • Donw
      Donw commented
      Editing a comment
      I’ve been in your exact situation before, and with a pork loin. Cut it in half and continue to cure until done. Then soak the meat for several hours to remove any extra saltiness the extra curing time took.

    #4
    What is a "cured" pork loin or what's in the long tube that we get at the big box stores?

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Canadian bacon

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here