To Everyone. Please help with good curing info.
I've been reading via Google, and in these forums too, about cures. Every time I think I have a handle on it, it seems to changes.
I understand the different terms between "True" Dry Cures, Dry Brine, and Wet Brine,
I guess the amounts of cure is much higher for true dry cures, and may use nitrates as well and take weeks to months/years to mature.
Not for me right now. Too new, no facilities and no patience for months of curing time.
So for now, I only need to learn short/semi short cures, using cure #1. AKA Dry brining and wet brining/injecting.
1. Do dry brines use a different ratio of cure to meat, than wet and/or injection type brining? If so, how do I calculate each, Or Better Yet, where do I find an online calculator for each.
Use 1 gram of cure #1 per pound of stuff...
2. Just what is an "equilibrium" brine? And how is it different from a wet brine (such as Pops)
An equilibrium brine is where a solution of ingredients is made up totaling the amount required in the meat and in the brine... then time takes over as the ingredients are absorbed into the meat until the liquid and the meat have the same concentrations... come to equilibrium... specifically used in thinner cuts of meat... over 2" thick, the meat should be injected also with the brine totaling 10% of the weight of the meat.... If the meat weighs 4000 grams, inject 400 grams of brine....
3. If using a brine like Pop's,, can I soak meat first for recommend time without salt and sugar (just water and cure#1) and then make a seasoning marinade for a day or two? Will the marinade still be absorbed, or would the just water and cure have stopped that?
Add all the ingredients to the "brine" that you plan on flavoring the meat.... One time brine, so to speak....
4. Will "just cure #1 and water" still be absorbed without using salt? Or is salt needed to make that absorbing happen?
Salt is required as it is the ingredient, (carrier) that makes all this happen...