2 loins 1 tub!

[senorkevin]

I was using the following recipe...
http://lpoli.50webs.com/index_files/Can ... on-Len.pdf
I was wondering if I could put 2 loins in the same tub? Would I just double in brine?

[wheels]

I'd just inject the two loins (at 10%) from the one lot of brine.

Phil

[senorkevin]

The truth is I need more brine to cover to loins.
Also, should I tie up the loins with string like the pic?

[senorkevin]

Do I make up the amount for each loin then add enough to cover and pump each at 10%?
Also, I noticed that the calculations on the recipe aren't correct. For example, the cure #1 @0.29% is 6.58 not 5.8 as stated.

[wheels]

Obviously, none of us can answer for Len Poli. But he's a master at what he does as far as many of us are concerned. Len's metric figures will be the accurate ones. Percentages and Imperial weights will be less accurate: USE THE METRIC ONES.

Pump each loin at 10% of its weight. If one weighs (say) 2500gm: Inject it with 250gm of Len's cure. Do the same with the other - (say) it weighs 3080gm: Inject it with 308gm of Len's cure. You get the idea?

The truth is I need more brine to cover to loins.
Also, should I tie up the loins with string like the pic?

Use a smaller container and turn the meat regularly, or make two separate cures and put the meat into two separate containers.

[senorkevin]

I get it I was just wondering about the brine level covering all the loin

[wheels]

No problem. I look forward to seeing the results.

[DanMcG]

I think the amount of cure #1 in that recipe is to low.. I'm a little rusty at calculating the ppm but I remember chatting about this a long while back.

Here's the link;
viewtopic.php?f=17&t=7039&p=61443&hilit=poli+ppm#p61443

[senorkevin]

Is there not a way that I could...
Place loins in tub
Cover with water
Remove water and weigh
Calculate amount of cure, sugar, salt and liquid smoke needed

[wheels]

Yes, there is. That's what the calculator on the tutorial is for:

viewtopic.php?f=16&t=4862

Phil

[NCPaul]

There are four FAQ curing threads in the FAQ section that are all well worth reading.

[senorkevin]

Cured and now smoked. I tried a piece and it is very salty or not sure if it the liquid smoke.
Would I be able to lower the salt level or I do I have to follow the recipe to the T?

[vagreys]

Hmm. 67 hours between original post and last post announcing the product cured, smoked and complete through tasting. 42 hours between penultimate post and last post.

[senorkevin]

The recipe says cure for 3 days

[senorkevin]

I had already tried this once with 1 loin bit was wondering if I could use 2