Thank you. That's very helpful.
I did the calculations that way.
I like my less complicated spreadsheet which is easier to check.
But throwing out the whole "meat is 70% water" thing and just using the weight of the meat in grams means that the "salt to add" calculation changes from...
I want to cure meat, such as a brisket, for corned beef. I want to achieve a NaCl solution using equalibrium brining (meat fully immersed in the brine).
I would like to assume the meat is 70% water and include that in the water calculation. But maybe I'll stop doing that.
A 10 pound brisket =...
Coleman Party Stacker. I used a hole saw, but then cut it to the edges, for a U shaped hole. Now I can remove the cover and the SV stays in place.
Some postings I found online said that you don't want whole thing (water container, container cover, and sous vide device) to be completely sealed...
I'm using a spreadsheet to calculate amount of salt to add to brine. This takes into account
I set target salt solution, usually to 3%
I enter the weight of the meat in pounds (this gets converged to grams)
I enter the amount of water I will add.
I like to use a wet brine because it makes so...
That's exactly the question I wanted an answer for.
I see online there are salometers/hydrometers, some with a 0-26 scale and some with a 0-100 scale. I am using this to measure brine (salt dissolved in water). As I understand it, the water is saturated (max amount of salt dissolved) at...
This is a tricky one to figure out. Ultimately, it comes down to what is the risk level you are comfortable with, and what safety measures can you take to minimize / manage the risk.
One source I checked said that people with a "compromised" immune system should avoid cold smoked fish. They...
This article, "Cold Smoking Meats: Don't Do It, by Meathead Goldwyn"
Has me thinking that the only way to safely cold smoke to run smoke into a refrigerator, like this guy.
He's cold smoking at...
I guess you're saying that Cure #1 is mostly salt, so
"How much salt to add" = "Salt" + "Cure #1".
Conversely, If I don't count "Cure #1" as part of the salt, then my meat may come out too salty.
"Instacure 1 contains 6.25% sodium nitrite and 93.75% salt." https://tinyurl.com/mn6dfn9
Do you recommend a 2% solution for curing most meats and fish?
I see many percents thrown around. But it seems like they often "over-salt" because of inexact recipes.
I'm fine doing a 2% or 3% wet cure overnight and then doing a refrigerator-dry for an additional 12-24 hours.
View spreadsheet in progress here. View only.
Note: It's cool that when I past the link to the Google Sheet here it is embedded in the forum post and it automatically updates when I update the Google Sheet.
I'm looking for a more scientific and numbers based approach.
First of all, by listing all recipes in grams, which makes conversion to percentages easy.
I wish more sources would do this.
My "recipe formulas" are based on Ruhlman's.