Quote:
Originally Posted by Chainsaw13
How much salt did you use? Percentage by weight?
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The prague #1, yes - standard dosing at 1/4 tsp per lb
The normal salt, no - that was by volume and some eyeballing was involved.
Once I got away from the points and into the main body of the meat, the salt level wasn't that bad. It was just I started cutting from the narrow end the other day and it was over salted. It was still a bit dry, but tolerable and needs to be served in a sub sandwich style, in other words, with stuff like tomato, lettuce, optional cheese, etc. which wasn't what I was after.
I think my biggest mistakes were that I had intended to cold smoke it after about 12 hours with the rub/cure, but got tied up with work and had to leave it in the cure for close to 48. It was cured almost all the way through, all I was after was a cure around the edges. Mistake #2 was running the SV at 147, I should have been 10 degrees lower.