Reply to "My meat isnt drying, its cooking"

cal 2Member

quote:
Originally posted by dls:
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.

Lets make sure I have this correct!

If I'm wet marinading for jerky, I just need the 3-5oz/per gallon solution(cure#1) to be safe?( I too had heard 1 tsp/5ozs of water for 5lbs of meat)....but if I'm wanting to brine then I need to raise the solution up in salt...then this will also vary by the length of time I brine?

3/18/129:18 AM

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