Just a question about curing Meat. If you use too much cure per LB. will it cure faster or will be more salty and just require a longer soaking period to get rid of the salt. In other words if have a 4 LB loin for CB and use 6 TBS of Mortons TQ instead of 4 TBS will it cure faster or just have excessive salt that need to be soaked out.

Just a question about curing Meat. If you use too much cure per LB. will it cure faster or will be more salty and just require a longer soaking period to get rid of the salt. In other words if have a 4 LB loin for CB and use 6 TBS of Mortons TQ instead of 4 TBS will it cure faster or just have excessive salt that need to be soaked out.



If you are using TQ.. You will need to soak it longer.. And I do not believe it will cure any faster if you use more.. It will cure faster if you diluted the TQ and seasonings in water and you inject it..

What Ken said..and you will end up with a product with more nitrites/ates in it that is deemed OK by the USDA. FOLLOW DIRECTIONS.

Its a bit less significant on a whole muscle roast because the outside area can only hold so much. That type of error could ruin a bunch of sausage though.