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- Sat Mar 06, 2021 00:45
- Forum: Smoked pork products
- Topic: Boneless Pork Loin - Kasseler Style
- Replies: 19
- Views: 9326
Re: Boneless Pork Loin - Kasseler Style
• 1 whole or half pork loin • 8% brine with sugar (72g salt and 8g Cure #1, 30g sugar) per litre of water I’m pretty much a greenhorn with brining/curing whole cuts of meat. I’ve been reading what I can find about brine strengths vs time in brine etc. My question is how much total brine did you use...