Randy Hill
TVWBB Fan
Please let me know if I have this right.
When wet or brine curing the amount of pink salt and kosher salt and spices is dependent on the amount of brine used, not the weight of the meat you are trying to cure.
As an example, if I made a gallon of brine using the suggested amount of pink salt, salt, sugar and spices, I could cure 5 lb of lets say brisket or 20 lbs. of brisket as long as the meat was totally covered in the brine without adding any extra pink salt, salt or spices. Or am I totally off base? Please let me know if my understanding is right or not.
I have only dry cured bacon which was a simple X amount of curing agent, salt spices and sugar per lb. of meat. Just trying to make sure I am correct on my understanding of wet curing. Thanks
When wet or brine curing the amount of pink salt and kosher salt and spices is dependent on the amount of brine used, not the weight of the meat you are trying to cure.
As an example, if I made a gallon of brine using the suggested amount of pink salt, salt, sugar and spices, I could cure 5 lb of lets say brisket or 20 lbs. of brisket as long as the meat was totally covered in the brine without adding any extra pink salt, salt or spices. Or am I totally off base? Please let me know if my understanding is right or not.
I have only dry cured bacon which was a simple X amount of curing agent, salt spices and sugar per lb. of meat. Just trying to make sure I am correct on my understanding of wet curing. Thanks
