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cure question

post #1 of 5
Thread Starter 
I'm curing a couple turkeys for a saturday smoke I am using the brine recipe from "home production of quality meats and sausage" it called for 3oz of cure per gallon of water. This seems to be a awful lot of cure is this correct?
post #2 of 5
Quote:
Originally Posted by lkrus View Post

I'm curing a couple turkeys for a saturday smoke I am using the brine recipe from "home production of quality meats and sausage" it called for 3oz of cure per gallon of water. This seems to be a awful lot of cure is this correct?

 

Pops says that you can use up to a maximum of 3.84 ounces per 1 gallon of brine.  For Pop's brine recipe, he recommends curing chicken or turkey from overnight to 2-3 days.  Here is his post:

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

Sounds like you are fine with the 3 oz per 1 gallon water.

 

Have fun!
Clarissa

post #3 of 5

You will be ok with that amount of cure - that's roughly 3 strong tablespoons of cure #1. It sounds like a lot till you actually see it measured out icon14.gif

post #4 of 5
Actually, you can go as high as 5 ounces of Cure #1 per gallon of water at 10% pump or pick-up to stay within the established nitrite limit of 200 ppm. Follow the directions in the book closely and you'll be fine.


~Martin
post #5 of 5

 3oz per gal sounds right. Maybe others could comment but I do not think it would be a good idea to retain the brine liquid for mopping or basting.Without cure ,  brine liquid can be used for mop or basting if it has been brought to a boil , then cooled. I know you did not ask that question. It is a natural curiosity for folks just getting into SM and smoke cooking.Happy SM and meat curing. Weiss Wurst

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