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Posted to alt.food.barbecue
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Christmas Turkey?
"Omelet" > wrote in message
news 
> In article >,
> "Kent" > wrote:
>
>> I agree about brine ingredients having little effect. I think it's mainly
>> salt and sugar, and at what concentration. If I add seasonings, I add
>> only
>> assertive seasonings, like allspice, juniper, clove, etc. Grind
>> seasonings
>> in a mortar and pestle, and then "cook" in a microwave with one cup of
>> water
>> for several minutes. Add that to your brine solution.
>>
>> Kent
>
> I've been experimenting with meat curing (mostly pork) and when I make
> up my curing soak, I use raw sugar, sea salt, curing salts and various
> spices such as garlic powder, basil, etc.
>
> I put it all into the pressure cooker and bring it up to pressure to
> melt all the sugar and salt, and make more of less of a "tea" with the
> rest of the flavorings.
>
> Trust me, this adds _lots_ of additional flavoring to my meat. But, my
> brining times for projects like that are never any less than 5 days...
>
> I've not tried it yet with poultry, but I ruined a hunk of beef with it.
> Too much salt stayed in the beef. Guess I should have re-soaked it prior
> to smoking it.
>
> The pork I've done on the other hand was fantastic. See my Canadian
> Bacon pics in my sig links.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their
> foot down."
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
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>
What curing product/agent are you using? I've played with Morton's
Tenderquick a bit. I'd like to find a nitrate/nitrite product for brine
curing.
Thanks,
Kent
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