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Pops6927's Wet Curing Brine

post #1 of 461
Thread Starter 

 

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:

 

ScannedImage.jpg

post #2 of 461
Thread Starter 

 

I've had a few people post they couldn't find my brine so I started a new thread so it would be visible for everyone.

post #3 of 461

Thank you for the Re-post, this is a great recipe...JJ

post #4 of 461

Thanks Pops!

post #5 of 461

Thanks Pops!  I was just thinking of doing this with a turkey or some chickens -- you saved me some time searching!

 

I also want to do a ham -- loved that ham post you had a while back.  And some pastrami, oh, and some belly bacon...oh man, I better get busy!

post #6 of 461

Pops, morning.......I do not have DQ curing salts...............Is there a safe way to use cure #1 and use your brining method ???

 

I know the 2 cures are different........I have read somewhere the DQ works "faster" when it comes to curing.......Dave

post #7 of 461

Thanks Pops quick and simple

post #8 of 461

Thanks Pops.  I saved it this time.  You have saved us from spending a lot of time searching.

 

Good luck and good smoking.

post #9 of 461

thx  for the repost...appreciate that

post #10 of 461

Thanks pops saved it to my hard drive.yahoo.gif

post #11 of 461

Pops,

Slap this up as a WIKI

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #12 of 461
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Pops, morning.......I do not have DQ curing salts...............Is there a safe way to use cure #1 and use your brining method ???

 

I know the 2 cures are different........I have read somewhere the DQ works "faster" when it comes to curing.......Dave



As far as I know they are all the same: DQ, Instacure, Cure #1, Prague Powder #1, etc.  They all contain 6.25% sodium nitrite.

post #13 of 461

thanks pops...............icon14.gif

 

Joe

post #14 of 461

thanks pops. do you rinse after the brine soak or do you just put the bacon into the smoker after removing from the brine. 

post #15 of 461
Thread Starter 

Yes, I hang it in the smoker and let it drip into the drip pans.

post #16 of 461

Thanks for sharing.....

post #17 of 461

thanks pops one more question though i usually do a test batch of what ever seasonings i am trying and wondered how does the smaller size of a pork belly take to cure and smoke. Like is there a standard weight to cure time and how do you time for a cold smoke

post #18 of 461

Pops,

 

Is there a general guideline as to the ratio of meat to brine??  I want to make sure that I have mixed enough brine, but don't want to mix up way more than I need either.

 

Thanks for all your posts...they have helped me a lot!!!

 

Barry.

post #19 of 461

Pops,

   Thank you for another tip for us newbies.

JC

post #20 of 461
Quote:
Originally Posted by biteme7951 View Post

Pops,

 

Is there a general guideline as to the ratio of meat to brine??  I want to make sure that I have mixed enough brine, but don't want to mix up way more than I need either.

 

Thanks for all your posts...they have helped me a lot!!!

 

Barry.



Great question.  I was wandering the same thing.

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