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Originally Posted by ghostguy6
OK, so I looked at the book you are talking about and in the context they are talking about dry curing. The reason you can get away with such a high cure content is they are stating most of it will evaporate through the dry curing process. Essentially you are soaking the meat then leaving it in the fridge for an length of time to dry. You are also going to the maximum legal amount of cure in the meat when finished as per FDA regulations.
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Ok what is any length of time? I leave my meat to dry in the fridge for a day before smoking. The reason I am asking is that I want to cook the loin (155) so that it can be eaten cold like ham. I also want to do it right, I have been hesitant to brine anything because of the differences I see in recipes, I certainly don't want to poison anyone or give anyone food poisoning.
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