I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life.
Whole cuts stay fresher and maintain their color much better than sliced product.
For anyone interested, I added some finished pictures and comments in my earlier pork loin post back on page 1
processhead looks great. After injecting how long did you hold in the fridge before smoking?
processhead those finished pics look great! Next one I make I will lean more towards your flavors. Excellent addition, thx for adding your results, really help make this thread useful with a lot of info!
processhead That CB looks perfectly cooked very juicy.
Have some wild turkey dry rubbed with Tender Quick and brown sugar that will get smoked on Sunday for my daughter. Made it before, but didn’t take notes and. hoping it turns out as well as last time. If my memory serves me right and it turns out well, I will post my recipe and results.
Spidey that would be appreciated. Thanks
processhead I am about to do another loin and was going to brine and pump it like you did… but just realized you didn’t list your salt and sugar amounts, just that it was right. Mune at 2.8% dry equilibrium start maybe a bit too salty, so hoping for your feedback and salt/sugar %s before I start! Thx
Dave in AZ What a coincidence?!
I started another pork loin yesterday, only am doing a whole one this time. Here are the numbers I used.
While I used a dry cure calculator for the numbers, I pumped this one in a solution equal to 10% of the green weight of the loin. The weight of the water is added to the green weight of the loin when calculating the salt, sugar, and cure. So the loin was 6.6 lbs + .66 lbs water for a total of 7.26 lbs.
Disregard references to bacon, belly etc. The calculator works for any cured meat.
Let me know if any of this needs clarification.
processhead perfect, thx! Yes I’m doing the same calculation, but using 20% water and pumping 10%, so I have plenty to go in bag around it.
Ok, I went with 2% brown sugar, 2.25% salt. Will add 0.1% each clove and allspice in bag after pump. Also going to use accelerator ascorbic acid, 2g, so < 0.1%. Waiting for brine to cool now… Im going to start a new topic for this so we have one for liquid pumped EQ.
Dave in AZ
Sounds good. Will be looking forward to hear how it turns out.