Thanx Spud: Do you use full strength tender quick or dilute it with
table salt, as I did? The 25% tender quick with ribs worked well, though
I would use less salt/quart. My usual is 1 oz salt, including the tender
quick to 1 quart brine. I used 2 oz total salt/quart.
Kent

Spud wrote:
>
> Never done baby backs.
>
> I've brined the loin with success. Cut it in half and brined with Tender
> Quick and other spices in a Food Saver container for a week. Great Canadian
> Bacon.
>
> I've brined a pork shoulder for two weeks and smoked it at a very low
> temperature for 24 hours. Came out great and I'm still alive.
>
> Spud