Hello, not new to burning meats but i would definitely like to continue to step my game up.
Currently i have a jerky project going on it i could get some direction on....
Very new to curing meats would like some experienced advice to my wet cure and time i can let it stay in the fridge before...
I'm doing my first wet-brined salmon which I'll cold-smoke afterwards. I've dry brined but never wet.
I'm having a hard time figuring out the right way to measure quantities for the brine, especially the Prague Powder. What quantities and rules of thumb do you use?
New at this forum, but spend some time researching here about an issue I am having.
I tried to make sure Ham (To use it cold in sandwiches, if it makes a difference)
The method I used is:
1 kg pork leg (Whole top muscle)
4.5 liter water
225 gr salt
225 gr sugar
1 tsp pink curing salt