> 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