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Help. Need a BBB Wet Brine Recipe using Pink salt

post #1 of 14
Thread Starter 

I have looked at numerous BBB posts and it seems everyone uses the High Mt.  Which tells me it is delicous.  However I currently have a supply of pink salt and Kosher salt.  Does anyone have a good recipe for Buck Board wet brine using these ingredients?

 

Thanks,

Dan

post #2 of 14
From Pops!!!
 
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.
post #3 of 14
Thread Starter 

I guess I am confused on the Pink curing salt part.  I have never used it.  It says 1 tsp per 5 lbs of meat.  You said 1 TBSP per gallon of water?

post #4 of 14

Using it wet is the difference..

 

          Craig

post #5 of 14

Pops brine is great, I use it all the time just did Canadian Bacon with it. The 1tsp for 5 lb is if using it as part of a dry rub or in sausage. You need more in a wet brine because it is diluted...JJ

post #6 of 14

You have been given great advice! follow the recipe by Fpnmf. I have used Pop's recipe and am very happy with it. Reinhard

post #7 of 14

Pop's brine!

 

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post #8 of 14
Follow the recipe for Pop's brine. I used it for my belly bacon and it is awesome! Simple, not too salty, not too sweet, best bacon I have ever had.
post #9 of 14
Quote:
Originally Posted by dwaytkus View Post

I guess I am confused on the Pink curing salt part.  I have never used it.  It says 1 tsp per 5 lbs of meat.  You said 1 TBSP per gallon of water?

Dan, morning....  Running the numbers for Pops brine cure....  1 Tbs = 3 tsp...  1 tsp per 5 #'s is the accepted Ppm range for cure #1.....

  1 gallon of water with salt, sugar etc. weighs about 10 #'s....   If you add 5 #'s of meat to the gallon of brine, you end up with 15#'s of water, meat and additions to the water...  At 1 Tbs of cure #1...   you are back at 1 tsp per 5 #'s concentration.... It is safe..... No worries...  If you add 10 #'s meat, you are still within safe guidelines.... 

 

Dave

post #10 of 14
Thread Starter 

Great thanks guys!

 

One last questions.  Pops brine calls for Sea Salt.  Can I use the Kosher salt in its place?  I also see there is a wide range on how much salt based on taste.  What do you all recommend?

post #11 of 14

I've used kosher salt with Pop's brine. It takes a little longer to dissolve. I like to use 3/4 cup salt. The sugar in the brine masks the salt flavor so I also reduced the sugar to 3/4 cup and stayed with 1 whole cup of brown sugar. This is to my taste and I'm sure others have different mixes.

post #12 of 14
I also used kosher salt when I made my bacon, but did not change from the amounts that Pops specifies.
post #13 of 14
I've done 2 bellies in Pops brine and so far my favorite was going full cup kosher on the salt and 1/2 cup each of white and brown sugar.
http://www.smokingmeatforums.com/t/135462/rookie-belly-bacon#post_951880
post #14 of 14

I use 1/2 cup kosher salt, all other the same. Found 3/4 was just too salty for us. We like the sweet more than the salt.

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