Duplicate thread.. http://www.smokingmeatforums.com/t/237160/curing-meat-by-injection
A question just arose that need some clarification...
If you come across a method that says.... 10% injection... or .... 10% uptake.... or some other nomenclature that suggest a percentage of the curing brine should be added to the meat......
.... DO NOT SUBMERGE THE MEAT IN THE REMAINING BRINE .....
that particular brine is designed to be added to the meat at a certain percentage for a proper cure....
Pops brine, however, is an equilibrium brine/cure.... From my calculations, it will safely cure meat in the neighborhood of 4-10#'s.... Do not cut his brine/cure down to a half gallon or quart... make it in 1 gallon lots only.... and it can be injected without any concerns... that will help speed up the curing process... it will help insure complete curing on thicker pieces of meat... BUT, the meat must be submerged in the brine after injecting.... injection alone is not satisfactory...
This thread should also reinforce the adage..... DO NOTCHANGE RECIPES OR MIX AND MATCH RECIPES... unless you absolutely know what you are doing....
A question just arose that need some clarification...
If you come across a method that says.... 10% injection... or .... 10% uptake.... or some other nomenclature that suggest a percentage of the curing brine should be added to the meat......
.... DO NOT SUBMERGE THE MEAT IN THE REMAINING BRINE .....
that particular brine is designed to be added to the meat at a certain percentage for a proper cure....
Pops brine, however, is an equilibrium brine/cure.... From my calculations, it will safely cure meat in the neighborhood of 4-10#'s.... Do not cut his brine/cure down to a half gallon or quart... make it in 1 gallon lots only.... and it can be injected without any concerns... that will help speed up the curing process... it will help insure complete curing on thicker pieces of meat... BUT, the meat must be submerged in the brine after injecting.... injection alone is not satisfactory...
This thread should also reinforce the adage..... DO NOTCHANGE RECIPES OR MIX AND MATCH RECIPES... unless you absolutely know what you are doing....
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