How long should I brine pork loin in the Bradley cure? I have used pork loin cut into smaller pieces. 8inch long by about 3inches thick.
Hi stuper01;
Welcome to the forum.
Bradley has published a curing/cook book in PDF format. Scroll down to mid-page you will see the link. I believe they have instructions for curing/cooking a loin; or at a minimum will have full instructions on curing times.
Bradley Cures & Recipe Download (http://www.bradleysmoker.co.uk/products/cures/)
It is a about 57MG to download.
Welcome to the forum!
Sent from my iPhone 5 using Tapatalk
Thanks for the warm welcome... I am hooked!!!
The thing is, the recipe shows for brining in the dry method.... Where I have decided to go with a wet brine... Do the same rules apply for the method I have used?
Sorry, I never took a close look at the recipes. The brining times are different; generally shorter then using a dry rub. Using a dry brine works well when I cure pork loins, it is my preferred method to cure loins.
I don't have a clue what percentage of cure they have in their mixes. As a dry cure the measurements they use are the same as Morton's Tender Quick for sausage, but for whole muscle and as a wet brine their measurements are very different.
I would either send an email or give them a call.
thanks!
When I did my pork loins recently I let them cure for 9 days and they were about 2 ¾ in thick, but I didn't use the Bradley Maple Cure.
(http://i1339.photobucket.com/albums/o707/stuper01/image_zps327a1064.jpg)
Well, what do you guys think?
Looks almost perfect! Be perfect if it was on my plate! ;D