Randy Hill
TVWBB Fan
According to the directions on my DQ salt #1 for a brine with 10% pump to use 4oz per gallon of liquid, that seems like a lot to me but some other recipes I have found online also use the same amount. I remember reading somewhere on this site from K Kruger that he uses much less for his pumps and cures that are not for preservation. I want to try a whole fresh ham and shoulder, and also home cured corned beef, in a wet brine. Kevin would you please give me an idea on what a safe amount of pink salt would be. I read on another site where a respected contributor uses about 1oz of pink salt per gallon but that sounds like maybe not enough. Kevin i for one truly appreciate your knowledge and help on this forum and fully trust your judgment. Thanks