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# Question about my BBB ??

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Shoneyboy, morning....  I think you are on the right track...  Now onto a solution.....  If you really liked the ratio of 14#'s meat to a gallon of brine and your spice mix..... I would stick with that....  Weigh the meat on the next batch... say it is 22#'s meat... 22/14 = 1.57 x 1 gallon = 1.57 gallons of brine/spice  mix....  I would try that....  You could make 2 gallons for convience in measuring (doubling everything) and then just add 1.57 gallons to the brine bucket to maintain the consistency you were looking for.....  From your notes of flavor, salt etc., Your interpretation of the outcome makes perfect sense to me....   stop laughing...  I know I'm nuts.. now you know it too...

The same formula should be applied if you only brine 10# of meat....

10/14 =  0.71 x 1 gallon = .71 gallons brine/spice mix for 10#'s meat.......

Dave

Well DaveOmak, at least you took the time to listen to my crazy logic and reply. I "THANK YOU" for your in-site.... I have another twin pack of BB thawing which will be around the original weight. I will be putting them into cure by Friday. Hopefully this will be the test to confirm what my original thoughts were, along with your confirmations, I hope to get back to my original flavors, again Thanks. ShoneyBoy

I dry cure and I'm no expert, but what Dave says certainly makes sense. Seem that the flavors might have been diluted, if I read your post right.

SmokinHusker, thanks for the conformation too...It gives me assurances that I'm not causing ALL of the problems....LOL

Quote:
Originally Posted by DaveOmak

Shoneyboy, morning....  I think you are on the right track...  Now onto a solution.....  If you really liked the ratio of 14#'s meat to a gallon of brine and your spice mix..... I would stick with that....  Weigh the meat on the next batch... say it is 22#'s meat... 22/14 = 1.57 x 1 gallon = 1.57 gallons of brine/spice  mix....  I would try that....  You could make 2 gallons for convience in measuring (doubling everything) and then just add 1.57 gallons to the brine bucket to maintain the consistency you were looking for.....  From your notes of flavor, salt etc., Your interpretation of the outcome makes perfect sense to me....   stop laughing...  I know I'm nuts.. now you know it too...

The same formula should be applied if you only brine 10# of meat....

10/14 =  0.71 x 1 gallon = .71 gallons brine/spice mix for 10#'s meat.......

Dave

what did he say??  2 X 2 = 3.481039

Wildflower, morning....  Did I goof up the math ?????  I am lost trying to figure out your comment...  Dave

Shoneyboy, You didn't say whether you brined the larger batch longer the the first smaller batches that you really liked.
The larger ones would require more time for the salt to be carried into the larger pieces.

You might want to consider pumping them, if you used the same brine and injected , say 10% of the meats weight, the salt would always be consistent no matter how big or small they are, because they will all have the same percent of brine in them .
Quote:
Originally Posted by DanMcG

Shoneyboy, You didn't say whether you brined the larger batch longer the the first smaller batches that you really liked.
The larger ones would require more time for the salt to be carried into the larger pieces.
You might want to consider pumping them, if you used the same brine and injected , say 10% of the meats weight, the salt would always be consistent no matter how big or small they are, because they will all have the same percent of brine in them .

Quote:
Originally Posted by Shoneyboy

(My logic, if this makes sense, if I put a ½ cup of salt in 1/2 gallon of water to cure 1lb of meat it will be salty, but if I put 10lbs in the same amount of curing solution, it may not be salty enough)

Although your logic sounds solid, It's flawed. at least to the USDA and how they would figure a brined piece of meat. (but I do understand your thinking)
They figure any piece of meat, will absorb the same amount of cure it just the larger the piece the longer it takes. So your one lb pork chop will absorb let say, 10% of its weight in brine in a day, where as the 10 lb BBB will take 10 day to get the same amount of stuff into it.

That's the way I understand it anyways
Edited by DanMcG - 3/14/12 at 5:44pm
Quote:
Originally Posted by DanMcG

Although your logic sounds solid, It's flawed. at least to the USDA and how they would figure a brined piece of meat. (but I do understand your thinking)
They figure any piece of meat, will absorb the same amount of cure it just the larger the piece the longer it takes. So your one lb pork chop will absorb let say, 10% of its weight in brine in a day, where as the 10 lb BBB will take 10 day to get the same amount of stuff into it.
That's the way I understand it anyways

that's how i think of it......i'm thinking it is the strength of brine and the size of the meat that will determine the length of time. a 5# hunk will have the same cure time whether it is in a 10 gallon or 100 gallon container as long as the brine % is the same.

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