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real simple curing brine:


 for every 1 gallon of water, add:


1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda®

1 cup brown sugar or Splenda® brown sugar mix

1 tbsp cure no. 1 pink salt


stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in


weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed


Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.


You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:



Comments (8)

I am going to be smoking 2 10lb pork shouler this weekend I am going to use a simple brining solution how long should the pork soak....
I have purchased some Morton Insta-Cure, regular and sugar cure. I want to brine a ham. What would the correct mixture be for the soaking solution and the injection mixture. Do I make a batch large enough to soak the ham and inject it with that mixture or do I make a separate batch for the injection process? Right now the concensus seems to be 3 teaspoons of insta-cure per gallon of water What about additional salt? One receipe called for three cups of insta-cure and no other salt or cure. Does anyone have an idea as to the best mixture??? Help????

Where can the pink curing salt bepurchased
Its Michael here and someone sent me BRINE mix, thanks for this valuable information. May I please know where to buy DQ Curing salt from?
may I pls have suppliers of DQ Curing salt, thanks guys
I am anxcious purchase curing salt but seems most suppliers are in USA, is there any locally
Michael , you can get the pink salt @ http://www.butcherpacker.com or midwesternresearch.com. Good luck.
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