View Single Post
Old 08-17-2012, 10:24 AM   #2
Fat Woody
is one Smokin' Farker

Fat Woody's Avatar
Join Date: 03-29-09
Location: Lenexa, Kansas

As long as you followed the instructions and used the proper amount of TQ then you should be good. Your cured product should be firm to the touch; I have switched from TQ to pink salt/kosher salt for curing and sometimes don't see a lot of liquid in the bag, but it hasn't affected the curing or quality of the finished product.

Not sure if ThirdEye advises a post-cure soak, but I'd recommend 2 hours with a change of water after the first. Cook up a few pieces at different stages of the soak to check the salt level. Allow time to air dry before you toss it on the should be good to go!
Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS
Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team
Cigar Lounger, Malt Beverage Tester
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest Belgian/Cuban Racing Yellow thermapen.
Fat Woody is offline   Reply With Quote