enlarging a recipe

Discussion in 'General Discussion' started by randy k, Sep 2, 2013.

  1. randy k

    randy k Newbie


    I'm new to smoking, and have been brining pork shoulder is small batches (as not to waste meat or ingredients). However when I went to enlarge the recipe it came out real bland. I don't understand, I upped the recipe equal to the amount of meat (i.e. test piece 1/2# and brine was 2 cups) when I went to 6# that should've been 12 cups brine solution. It didn't work out so well, anyone know why?


    Randy K
  2. Did you increase the brine time?
    It takes longer to brine a larger piece.

  3. randy k

    randy k Newbie

    Hi Martin,

    Thanks for the reply, the meat are cut into strips 1" X 3/4" (all of it). So I didn't increase the brine time (24 hrs.).

    Should I have still increased the time?

    Randy K

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