Curing help

J

Johnakajt

Guest
K, so I wanna cure some beef and pork in the same recipe brine. Any problem throwin them in the same bucket with the right amount of cure to weight and spices? I'm lookin for the same cure while checkin the differenent properties.
 
If there's a question, just split it ip into 2 different containers,,,,I'm kind of a purist so I wouldn't do it just out of habit, but just offhand I suppose it would be ok.
 
Ask yourself this question...

If you marinades 10 chicken breasts in a teriyaki sauce.. After your done and cooked the chicken and some steaks on the grill.. would you glaze the steak or brush it with the same marinade?!!

some things are meant to be seperate and like OC said.. DONT DO IT!! you can make someone seriously sick!!!
 
falldownbbq said:
Ask yourself this question...

If you marinades 10 chicken breasts in a teriyaki sauce.. After your done and cooked the chicken and some steaks on the grill.. would you glaze the steak or brush it with the same marinade?!!

some things are meant to be seperate and like OC said.. DONT DO IT!! you can make someone seriously sick!!!
Click to expand...

I wouldn't glaze the chicken with it either:!:
 
Not bustin on ya Bro. I'm serious. Marinade is marinade. Glaze is glaze. I've seen people take their marinade that has had raw meat in it and brush it on while the meat is cooking. I think that is wrong. That was my only point.:-D
 
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