How much water?

[Len Dennis]

Using the stickied cure calculater, it tells me how much dry ingredients to use for an 8 lb loin, it doesn't tell me how much water to mix this in.

Or is this for a dry cure?

I don't see water mentioned anywhere. Did I miss something?

This is for pea meal bacon brine.

 

[Len Dennis]

Further to this, for 8 lb loin the calculator says 9 g of #1.

According to Ruhlman, I need 60g

http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

(his recipe does 4lb/30g #1 so 2X meat is twice the brine). I'm confused.

 

[Len Dennis]

Lastly, I've read that the two quarts of water will cover 8lb of loin. If that is the case, do I still need to double the recipe? I'm guessing I need to because the meat needs the extra cure. Or am I wrong again?

 

[Dwain Pannell]

I'm no cure expert by any stretch - I've only done a cpl Copas, Lonzinos, and a Brasciola. They were all dry cured - no water.

I followed the package for the Umai dry bags which was a huge departure from Kutas' book Great Sausage Recipes and Meat Curing for these same products.

Given this difference, I came to the conclusion that there's more than one road to the destination.

 

[MartinF DiggingDogFarm]

The calculator can be used for either a dry cure or a brine cure via equilibrium brining...explained here.....http://tvwbb.com/showthread.php?17621-equilibrium-brining&p=349089&viewfull=1#post349089


HTH

~Martin

 

[Len Dennis]

Ah, ok. Thanks Martin.