OK, I understand how to use cure when dealing with dry rubs and sausage additions. Where I'm having a problem is when mixing up a marinate. I've used Pop's brine a number of times, but this is not what I am shooting for.
Let's say I want to make a marinate and want to add cure. How do I figure out how much cure to add, to the marinate, for the amount of liquid I use? Let's say, for example, I want to make a quart of marinate, how do I calculate the amount of cure needed? I assume the proper liquid to cure ratio is important, as not to dilute the cure %.
Maybe I'm making this harder than it should be, but cure brines/marinates seem to be all over the place.
Thanks
Let's say I want to make a marinate and want to add cure. How do I figure out how much cure to add, to the marinate, for the amount of liquid I use? Let's say, for example, I want to make a quart of marinate, how do I calculate the amount of cure needed? I assume the proper liquid to cure ratio is important, as not to dilute the cure %.
Maybe I'm making this harder than it should be, but cure brines/marinates seem to be all over the place.
Thanks