I often break down butts and freeze to use for sausage. Uusually in about 2 lb chumks.
After seeing all the BBB posts lately, decided I had to give some a try. I used two 2# pieces of butt and rubbed with Hi Mountain per instructions - 1 tbs plus 1 1/4 Tsp/lb (I measured this out to be about 16 gm/lb).
I also had some pork loin, so I thought, why not throw that in as well. When I defrosted the loin, it was in two pieces. Maybe it was actually tenderloin and I mis-labeled it. See the picture. About 1 lb total. Used the same HM cure on all sides of both pieces. Since these are much smaller than the butt pieces, I assume they will cure faster.
Following the formulas posted here, looks like 4-5 days for the little loin pieces verses 8-10 for the butt. Is there any problem with letting the loin go for the same time as the butt, so I can smoke them all at the same time?
Appreciate your thoughts on this. Thanks.
i
After seeing all the BBB posts lately, decided I had to give some a try. I used two 2# pieces of butt and rubbed with Hi Mountain per instructions - 1 tbs plus 1 1/4 Tsp/lb (I measured this out to be about 16 gm/lb).
I also had some pork loin, so I thought, why not throw that in as well. When I defrosted the loin, it was in two pieces. Maybe it was actually tenderloin and I mis-labeled it. See the picture. About 1 lb total. Used the same HM cure on all sides of both pieces. Since these are much smaller than the butt pieces, I assume they will cure faster.
Following the formulas posted here, looks like 4-5 days for the little loin pieces verses 8-10 for the butt. Is there any problem with letting the loin go for the same time as the butt, so I can smoke them all at the same time?
Appreciate your thoughts on this. Thanks.
i