or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Pops brine? How many pounds of meat?
New Posts  All Forums:Forum Nav:

Pops brine? How many pounds of meat?

post #1 of 3
Thread Starter 
So I realize I'm not going to fit 25lbs of meat in a gal of pops brine, but I'm sure I coud fit 10+ depending on the brining container.

Does a gal using 1 TBS of cure #1 have a specific amount of meat I shouldn't exceed?

I've got 6.8lbs of venison in a gal of brine, and wondering if I need to add a little #1....
post #2 of 3
Nope, you won't need to add more cure. You just need to make sure that the meat is fully submerged in brine.
post #3 of 3
Quote:
Originally Posted by mowin View Post

So I realize I'm not going to fit 25lbs of meat in a gal of pops brine, but I'm sure I coud fit 10+ depending on the brining container.

Does a gal using 1 TBS of cure #1 have a specific amount of meat I shouldn't exceed?

I've got 6.8lbs of venison in a gal of brine, and wondering if I need to add a little #1....


What Dirt said... yeahthat.gif



Sounds as if you want to know the "real" numbers... Here goes....

First get an electronic scale... A good one is one that has a max. of anywhere from 100 - 500 grams.. ($8 at amazon.. https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=electronic+scale+100+grams) that will accurately weigh cure and spices so you can repeat any mixes you make...

A general rule for cure amounts is... You want to add ~ 150 Ppm nitrite to the meat... (There are exceptions)...

To add that amount using cure #1 or Prague Powder, (most American cures are 6.25%, specialty cures from suppliers can be anything), add ~1.1 grams per pound or 1 tsp. per 5#'s....

When brining, using an equilibrium brine, the weight of the water and meat are combined to calculate the amount of cure....

Pops brine is a very good and safe brine to use... I "think" 1 heaping TBS of cure #1 per gallon is the "original method" amount to use... That amount is shy of 1 oz. ...about .75 - .85 ozs... That will put you in the "window" of very safe curing brine.... Since it is an equilibrium brine/cure solution, a long curing time is required and injection of the brine in larger pieces of meat is recommended... Your meat will not get over cured or overly salty..

When I make an equilibrium brine, I weigh all the ingredients... salt 2-2.5%, sugar 1-1.25%... based on the weight of the meat and water...

Inject it.... leave it in the brine for weeks if you want... If you weigh stuff, your results will always be the same....
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Pops brine? How many pounds of meat?