wrote in message
oups.com...
Kent, I do not use any water in the mixture. The only ingredients are
those that I spoke of. Perhaps, I misused the term "brine". It may in
fact be more accurately referred to as a dry cure. Although, as I
said, the mixture draws moisture from the pork, so as time goes on, it
does get somewhat diluted.

--sam

Sam I just did the math, and realize you are using either Morton's
Tenderquick or Prague powder #2. I think, to be safe, that I would use
Morton Sugar Cure, unless your sugar/salt ratio is the same as that, and
follow Morton's instructions[for $5.99 plus shipping]. I would also be
concerned using brown sugar, unless you've figured out a way to adjust for
that in your formula. In that case you are truly "dry curing"! I probably
wouldn't raise the temp of the cure until you reach the aging stage.
I've always, as you can tell, wanted to try this. It's been fun chasing this
and redoing the math. Let us know how it's going.
Kent

Sam I just did the math, and realize you are using either Morton's
Tenderquick or Prague powder #2. I think, to be safe, that I would use
Morton Sugar Cure, unless your sugar/salt ratio is the same as that, and
follow Morton's instructions[for $5.99 plus shipping]. I would also be
concerned using brown sugar, unless you've figured out a way to adjust for
that in your formula. In that case you are truly "dry curing"! I probably
wouldn't raise the temp of the cure until you reach the aging stage.
I've always, as you can tell, wanted to try this. It's been fun chasing this
and redoing the math. Let us know how it's going.
Kent

Kent, you are correct, I am using Prague powder #2 (6.25% nitrite, 4%
nitrate). Sorry I neglected to mention that earlier. The process may
qualify as a dry curing, but I'm far from certain of that. The
salt/cure/molasses/brown sugar mixture starts off with the consistency
of mud, and after about 3-4 days changes to the consistency of motor
oil. That's from all of the moisture that is extracted from the pork.
So at that point, would it be considered a brine? Perhaps so. I do
like your idea of not raising the temperature until the aging stage is
achieved, but how do I determine when that occurs? In any event, I'll
continue to research this, before I take any definitive action. Also,
if I can locate a meat guru in the area who can see this first hand,
and then make recommendations, it would probably be a prudent step as
well. In any event, I much appreciate your time and interest, and I
promise to keep you posted. It's always nice to be able to bounce
ideas off someone who is far more experienced in these matters than I
am...and not have to contend with condescending, derogatory remarks ;-)
Take care Kent.

Sam

Sam I just did the math, and realize you are using either Morton's
Tenderquick or Prague powder #2. I think, to be safe, that I would use
Morton Sugar Cure, unless your sugar/salt ratio is the same as that, and
follow Morton's instructions[for $5.99 plus shipping]. I would also be
concerned using brown sugar, unless you've figured out a way to adjust for
that in your formula. In that case you are truly "dry curing"! I probably
wouldn't raise the temp of the cure until you reach the aging stage.
I've always, as you can tell, wanted to try this. It's been fun chasing this
and redoing the math. Let us know how it's going.
Kent

Kent, you are correct, I am using Prague powder #2 (6.25% nitrite, 4%
nitrate). Sorry I neglected to mention that earlier. The process may
qualify as dry curing, but I'm far from certain of that. The
salt/cure/molasses/brown sugar mixture starts off with the consistency
of mud, and after about 3-4 days changes to the consistency of motor
oil. That's from all of the moisture that is extracted from the pork.
So at that point, would it be considered a brine? Perhaps so. I do
like your idea of not raising the temperature until the aging stage is
achieved, but how do I determine the point at which that occurs? In
any event, I'll continue to research the various issues we discussed
before I take any definitive action. Also, if I can locate a meat guru
in the area who can see this first hand, and then make recommendations,
it would probably be a prudent step as well.

Kent, I much appreciate your time and interest, and I promise to keep
you posted. It's always nice to be able to bounce ideas off someone
who is far more experienced in these matters than I am...and not have
to contend with condescending, derogatory remarks ;-)


Sam

wrote in message
ups.com...
Sam I just did the math, and realize you are using either Morton's
Tenderquick or Prague powder #2. I think, to be safe, that I would use
Morton Sugar Cure, unless your sugar/salt ratio is the same as that, and
follow Morton's instructions[for $5.99 plus shipping]. I would also be
concerned using brown sugar, unless you've figured out a way to adjust
for
that in your formula. In that case you are truly "dry curing"! I probably
wouldn't raise the temp of the cure until you reach the aging stage.
I've always, as you can tell, wanted to try this. It's been fun chasing
this
and redoing the math. Let us know how it's going.
Kent

Kent, you are correct, I am using Prague powder #2 (6.25% nitrite, 4%
nitrate). Sorry I neglected to mention that earlier. The process may
qualify as dry curing, but I'm far from certain of that. The
salt/cure/molasses/brown sugar mixture starts off with the consistency
of mud, and after about 3-4 days changes to the consistency of motor
oil. That's from all of the moisture that is extracted from the pork.
So at that point, would it be considered a brine? Perhaps so. I do
like your idea of not raising the temperature until the aging stage is
achieved, but how do I determine the point at which that occurs? In
any event, I'll continue to research the various issues we discussed
before I take any definitive action. Also, if I can locate a meat guru
in the area who can see this first hand, and then make recommendations,
it would probably be a prudent step as well.

Kent, I much appreciate your time and interest, and I promise to keep
you posted. It's always nice to be able to bounce ideas off someone
who is far more experienced in these matters than I am...and not have
to contend with condescending, derogatory remarks ;-)


Sam


Take a look at this URL regarding dry curing.
http://www.ext.vt.edu/pubs/foods/458...58-223.html#L5
I may try this.