The next step is the Wet Brine process. You need to create a super saturated salt brine for this. Easiest way to determine that you have reached that is to drop a raw egg into the brine. If it floats, you are good to go. If not, stir in another 1/2 cup of coarse salt and try again:
Then toss in the loins - note there is no need to rinse them from the previous brine:
In the past this is the wet brine we've used with success. Never did add anything else as I always thought that any other additives would be washed away in the upcoming desalination process. but, after a few good reports from buddies, I am trying a modified wet brine with a small amount of product this time. This brine includes both maple syrup and demerara sugar:
It will be interesting to taste test the two types and see if this makes any real difference in the long run.
The four totes now sit over night. Good thing our overnight temperatures are hovering between zero and two degrees!
Checked them this morning, and they will be ready for the desalination process and racking later this afternoon.
And on it goes...
Nog