You must inject a portion of the brine.
I would inject brine equal to 10-15% the weight of the meat.
Keep the meat covered in brine as best you can, a plastic bag works good.
I would allow cure time of 7-10 days.
Thanks Martine !
i just asked something in the post before of this, i would like to know if in the first column of the brine calculator , should we put the green weight of meat + the water volume ? or just the weight of the meat ?
I tried to go to the calculator, and it says this page is suspended. Is there another link to the calculator Martin? I am going to make anither batch of bacon and need to use this calculator. Please help Martin. Forever in your debt!! Thanks, Steve
Yes the calculator is down. What type of cure are you wanting to do? Ie dry cure/brine/equilibrium brine?
Martin, much appreciated. I can make bacon again. Also, I will be starting on sausage in late Feb, can I use this for sausage as well? If there is a calculator for sausage I will use that. I'll search for that. Again, Thanks a billion for your info Martin! Steve