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In Reply to: Cured Pork Loin--do I have a problem? posted by MaryAnn on December 20, 2013 at 10:41:34:
I think you are fine. By now the cure should have gotten pretty well everywhere by osmosis. I smoke mine on Tuesday. Probably took it just a tad to high but it is still good.
Summer sausage came out just a bit crumbly, I guess the check was a bit more lean. Maybe next year I will add a bit of milk powder just in case. I was actually thinking about adding some buttermilk power wondering if it would produce a "tang".
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