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Monday, March 5, 2007

Into the brine

The brine ingredients....4 cups cold water mixed with 1 cup Morton's Tender Quick. To this I added 2 bay leaves, 5 cloves of garlic, 1 TBs of red pepper flakes and 1/4 cup of brown sugar. Submerge the meat in the brine mixture. Make enough brine to cover meat..Use something heavy to hold it down if needed.
The loin can cure from 5 to 7 days. I cured this one for 7. If you like less salty meat, checking the loin on the fifth day is not a bad idea. You can slice off a piece, soak it in cold water and fry it up to check the salt content.

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