" " are quotes from Ritchte.
"A gallon should be sufficient for a couple birds...you can compress them with a plate, weighted if necc. to make sure they are fully submerged."The Tender Quick bag says 1 cup cure to 4 cups water, so you would need at least 3 cups Tender Quick and twelve water, that seems like a lot of Tender Quick. What do you think? That is why I have avoided the Brine cure method.
"The standard for dry curing meats is 7 days per inch of thickness. With the brine cure, you are curing both sides at once, and it is a faster cure due to increased osmotic action with the liquid acting as a catalyst. At 24 hours on a medium chicken I have observed a pretty complete cure thru the thickest part of the breast. You mileage may vary."Ritch, just wondering on the Tender Quick it makes no mention of the per inch thing, just 4 -8 hours, that seems a little vague, especially with something you have to respect and not go overboard with.
"Ron, I want everyone to enjoy good food and be safe about it. Sometimes I seem to be preaching or soapboxing, but best to err on the side of caution, eh? After all... it's not only US eating..it's THEM too!"Hat's off to you ritchtee, I feel the same way.Thanks again