Brined Loin with salt, sugar, and 2.4g/kg Prague#1 for 4 days. Pumped approx 25%
Soaked in fresh water two hours, pat dried, air chilled 32 hours w/ turn.
Smoked loin at 250 until internal 145.
Brushed with soy sauce, and honey.
First time curing. Approaching too salty, think needs less brining time, maybe 48 hrs.
by Forsaken_Wang6969
3 Comments
Hi /u/Forsaken_Wang6969 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Ola, And Honey Glazed Ham. Soy Corbin.
On the too salty note.. Do you think the Cure would be sufficient with out any pumping for such a small piece of meat? I tried making a ham of a shoulder recently, and it was entirely too salty after brining and pumping. Considering not pumping at all for the next go around.