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correct amount of cure?

post #1 of 7
Thread Starter 
Was preparing to make corned beef, and read the recipie in the book Charcuterie. The recipe calls for one ounce (5tsp) of pink salt for 5lbs of brisket and 1 gallon water. That struck me as a lot. Is the increase becasue it's not being incorporated into the meat like it would in sausage, or is that a huge amount of cure? Several of the recipied in the book seem to be cure heavy, but I'm not that schooled in the art.

post #2 of 7
Must be because of the water........counting on a lot of it never making it into the meat.

Sounds like a lot to me, but I am certainly no expert either.
post #3 of 7
Brines tend to sound cure heavy, but as Joe said, it's not all going into the meat. I bet DJ Debi can shed some light on this. When used in sausage and such..it's ALL in there. Morton's home meat curing guide is an excellent introductory to advanced text. I recommend it, avaliable online. Nice section in there on "salt equalization".
post #4 of 7
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From all these changes in sigs, I bet y'all think I'm schizoid by now. Grin...

Real Smoke. Real Meat. Real GOOD!
Hey Rich, I'm not familar with that term, is that like a schnowser? or Sheltie? or??? icon_razz.giftongue.gif
post #5 of 7
They also have a recipe for their cure in the book p. 39.

Each company has a recommended use chart per pound of meat go by that not a general recipe amount.


This will give you an idea of the differences in cures. You have to be very careful when using nitrates. Make sure you follow the manyfactures recommendations very carefully!
post #6 of 7
No, Terry...THIS is a schnauzer:

I'm the other word in there LOL
post #7 of 7
Thread Starter 
Thanks everyone!
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