Recent content by amimun
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Safe Amount of Cure#1 in Brine?
Thank you, it looks fantastic. I just have one question for you if you don't mind. In your first reply to my initial post, you kindly provided a brine recipe that called for 1 Gal Water 1 cup sugar 1 cup salt 1 level TBS cure #1 Pops recipe, that seems very popular in this forum, is like... -
Safe Amount of Cure#1 in Brine?
SmokinAl, thank you for your reply. If we consider 1 TBS to be approximately 1 oz., are you saying that 5 oz. of cure #1 per gallon is still a safe amount? The recipe that i followed called for 4.8 oz., so it seems like I'm still within the limits. Am I correct? Also, i noticed that Pops wet... -
Safe Amount of Cure#1 in Brine?
Thank you, Dave. As specified in my post, since I had a relatively small piece of meat (1.8 lbs), I reduced the amounts of brine to 500 ml water, 60g of salt and 18g of cure #1 (proportions are the same as original recipe). Based on this quantity of brine- the nitrite in the total (water+meat)... -
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Safe Amount of Cure#1 in Brine?
SmokinAl, thank you for your reply. If we consider 1 TBS to be approximately 1 oz., are you saying that 5 oz. of cure #1 per gallon is still a safe amount? The recipe that i followed called for 4.8 oz., so it seems like I'm still within the limits. Am I correct? Also, i noticed that Pops wet... -
Hi!
Hi! My name is Avi and I live in Brooklyn, NY. I love to cook and grill, but I'm pretty new to smoking. I bought a Masterbuilt electric smoker last summer and I've been using it since then with pretty good results. Attached is a pic of my last BBQ! I'm now learning how to cure meat (my goal now... -
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Safe Amount of Cure#1 in Brine?
Hi! I'm trying, for the first time, to cure a second cut brisket (1.8 lbs.) to make pastrami. After curing the meat I'm planning to smoke it and then steam it. I followed a recipe from the Stanley Marianski book "Home Production of Quality Meats and Sausages" for a wet brine which calls for...
