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Unread 05-18-2010, 09:19 PM   #15
sfbbqguy
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Great info! Thanks. Trying to expand my knowledge on this brine/cure stuff. It's funny that you mention TQ because I've given serious consideration to including it in some recent brines but have not. It sits right next to the Kosher on the shelf and every time I mix up a brine I think about throwing some in.

I'm not learned enough to know what effect the TQ will have on the brine so I've never added it? (I'm asking)

I also like the designation of "flavor brine" vs "preservation brine". I would typically call a preservation brine a cure (for lack of knowing any better) and a flavor brine a "brine".
That being said I've never done a wet cure as I usually do a dry cure for stuff like salmon or the few pastrami I've done. If it's been wet it's been a brine rather than a cure. So to this point if I was brining/curing I'd always do a dry cure for preservation and wet for immediate consumption. (Although most of the time when I do a dry cure the product gets consumed pretty quick!)
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