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Brining bacon in a bag? - Page 2

post #21 of 25
Thread Starter 

I have found an answer to one of my earlier questions about brine amounts:

" A basic rule of thumb dictates that the amount of brine should come to 50 % in relation to the weight of the meat. For 2 lbs of meat use 1 pound of brine."

post #22 of 25
Quote:

That headline is totally misleading... There are several consideration when making a brine...

As an example..... You CAN NOT takes pops brine, make up a gallon then use one pint to brine/cure 2#'s of meat.... If a recipe calls for 4 tsp. of cure per gallon... You CAN NOT use 1/8 tsp. of cure to 1 pint of water then cure 2#'s of meat.....

Curing meats is a technical process..... It takes some serious thought processes when changing or altering a recipe....

Anyone curing meats should follow a strict recipe and not alter recipes, unless you learn the math and the chemical reactions happening in that recipe....
post #23 of 25
Thread Starter 

Yep, The quote leads to a page that helps me with the understanding. For me, I know that understanding the process and working out the math is a better way than strictly following someone else's recipes.

post #24 of 25
Quote:
Originally Posted by FunGus View Post

Yep, The quote leads to a page that helps me with the understanding. For me, I know that understanding the process and working out the math is a better way than strictly following someone else's recipes.

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post #25 of 25

Use Digging Dogs calculator and you'll never go wrong. Won't need to soak it either, the salt percentage is 100% spot on for whatever  you're doing.

If you're making a brine, add the weight of the water to the weight of the meat. (1liter of water = 1000 grams weight)


http://www.diggingdogfarm.com/page2.html

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