hey ya got a minute
Im working a brine up for a first time cure, A couple recipes one maple and another is a honey base.
Starting with 5200 g for each batch of them two deboned and slabed in half for BBB and 3 super trimed loin pieces as the Canadian work up. Its just now started in the chiller, I have a few questions im curious about can someone post up.
I had to change up on containers for room anyhow, is it alright to use a stainless pot for one of my brines. Two fives are a bit much in the main fridge so thinking a bit I wanted to avoid complaints, while
using the opportunity to establish a need. ( only in my mind will this work )
Another I hate to bring up but here goes, weighing the brine worked up does not equal the dry weight ingredients. Can someone riddle me any possible answer that i can admit to.
Moving on anyway i used the 1 gal of Pops brine mixture guide for reference with 1 level Tbs of cure #1 at 13.5g my measure and some turbonado sugar and kosher salt, with that id liked to say thanks to him for it and the well used and support from the experience.
While looking around the forum last night I followed up on the older calculator from diggerdog "Martin" and the newer spreadsheet articles with the calculator this morning. How super cool, but to know why im not a numbers person is my eyes feel like a raccoon looks. Anyway I really enjoy the work put into it and know why everyone else thanks ya for it, thanks.
I decided a need for a 5th quart to easily and fully cover the meat and this will be the blend opportunity for added cure, salt and sugar I wanted. Looking through the forum articles late last night I seen the mention to consider in a way I wasn't the measurement of meat and water both for the cure amount needed. So i weighed a 101051 close total and came to an amount of 19.5 total cure #1 for a 120PPm and so added 6 g to my extra quart of blend, makes me feel real Canadian with the blending an all.
I don't think its picture view avail time yet but with a bit more projects i sure will, thanks everyone.
and super thanks for the mods work they do, as i enjoy just looking around at whats cookin up.