How much water?


 
Len Dennis

Len Dennis

TVWBB Diamond Member
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.
 
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?
 
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.
 
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