Reply to "My meat isnt drying, its cooking"

dlsMember

quote:
Originally posted by Kelley:
When using cure 1 for a wet brine would I need to use more than 1 teaspoon for 5 pounds of meat, as all the cure is not staying in the meat when removing it from the brine? I hope this makes sence

The amount of cure #1 used in a wet brine is based upon the volume or quantity of brine used, not the weight of the meat. I've seen a number of recommendations with most falling in a range of 3 oz. (6 level tbs.) to 5 oz. (10 level tbs.) per gallon of water. I use the 3 oz. recommendation. Of course, additional salt has to be added to get get the brine to its proper strength.

Some good info on brine making can be found here.

3/17/129:02 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...