I was actually going to smoke some Turkey legs today and looked for a brine recipe in Rutek's book and it called for 5 gallons of water 1.5lbs of salt, 1.5lbs of powdered dextrose and 1lb of cure #1. Since I wasn't doing a whole turkey, I cut everything down to 20%, but what concerned me was the large amount of cure. It kinda scared me as even knocking it down to 20% of a pound, it still was almost half a cup of cure. I saw another recipe on line that called for the same and another that only called for 1.5oz for 5 gallons but then it called for 3 times as much salt. I brined for 4 hours but now I don't know if it is safe or not considering when making sausage you might you a teaspoon of cure. Maybe because it is diluted in water it is ok. Anybody have any advice on this. Will this be safe to eat? Help!
post #1 of 11
8/31/08 at 1:33pm