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Low Salt Curing Brine

By pops6927, May 31, 2013 | 3.4K Views | Instructionals
  1. I am now using my low salt curing brine with pork and beef

    as well as poultry.

    To each gallon of water, add:

    1 heaping tbsp pink salt #1

    ¼ - ½ cup salt

    ½ cup white sugar or substitute

    ½ cup brown sugar or substitute

    any other flavorings you would like, such as maple extract, whiskey, pickling spices (corned beef, pastrami, etc.).

    Stir thoroughly.  Do NOT heat.  Pour over meat until submerged and weight down in a container or food safe* container.

    Food Safe Container:  must have this sign on it:  

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  1. pops6927
    The salt and sugar dissolve and no heating is required, and if you don't cool it down to 38° it could affect the meat and invite bacteria that can spoil your brine and product. I use Ice cold water, mix it, stir it and brine it immediately into the fridge trying to maintain the integrity of the refrigerated meat. I don't think ahead that much to prepare the brine the day before. At the store, we'd mix up 55 or 110 gal. of brine just before cleanup and put into the brine cooler to cool down that night, then use it in the morning when fresh product came in; but that was an every-day ritual. If we had to, we'd make up a batch on the fly with as cool a water we could get, but it was rare to do that.
    pops6927, Jun 2, 2013
  2. themule69
    I have been using Pop's cure for a while. I have settled in on 1/3 cup salt. I like lots of salt. However I am not the only one eating what I cure Thanks for sharing Pop's.
    Happy smoken my friend.
    David
    themule69, Jun 1, 2013
  3. s2k9k
    Pops, I mixed some of your brine for some pastrami 10 days ago and I cut back on the salt to just over 1/2 cup hoping I wouldn't have to cold soak the beef to cut the salinity and it worked! After a fry test the salt was just right! Could barely taste it and I'm sure much healthier than using a whole cup and trying to soak it out.
    Why do you say "Do Not Heat"? I always heat to dissolve the salt and sugar but then cool it down before adding the cure and refrigerate before adding to meat.
    s2k9k, May 31, 2013