I going cut the salt in half with the same water, also cut the soy sauce in half. Keep the same sugar and brown sugar. (Maybe)Hmmm, which recommendations?
How about staggering your brine time using this new recipe? For example... Start a fish at 9AM, add another fish at 10AM, add another at 11AM. Then remove all at the same time. This might help you find the sweet spot.I going cut the salt in half with the same water, also cut the soy sauce in half. Keep the same sugar and brown sugar. (Maybe)
I have never heard of that "cure in equilibrium". What is that? Cuz 'Alexa' says itis what you do for balance. ?? Don't get it.Why not cure in equilibrium, and jump past the to salty or not salty enough? You can control the cure with 100% repeatability
When you cure meats in equilibrium, they are never over or under salted or seasoned. They are exactly the balance you applied to them. Much more predictable and repeatable in the finished product.I have never heard of that "cure in equilibrium". What is that? Cuz 'Alexa' says itis what you do for balance. ?? Don't get it.
That is awesome, I mentioned to a friend earlier that I wish Weber still had the 3 vents in the bottom.All joking aside , I have another one not shown in the group that I put a 1500 watt electric element in .
Old 22" kettle . Darn thing works really good . Be great for smoking fish .
Free kettle and a $35.00 element .
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It is easiest to equilibrium cure with the dry brine method. In this method we weigh our meat piece in grams or in pounds then convert to grams. We then weigh our salt as a percentage to the meat weight. Most folks like 1.5% salt some go lower towards 1% and still others go up towards 2%, but generally somewhere in that 1-2% salt is where most are happy. Sugar is weighed the same way as a percentage and a common place to be is half the salt percentage but some like it sweeter and match salt percentage.THAT is what I am trying to find. The spot where it is not over or under salted. The question is :
How much salt or seasoning to use? And when getting there, Is there you (everyone) starts at? which is where I am at now (or was - half is still too much). I do not know if I am over thinking this or not. This bunch That was just finished, is still TOO salty to the wife. Just a bit to me. So now I am down to 1 Tbs. and 4 Tbs honey. I think I like the honey better that any or all sugar. And a little 'Slap to Mama'.
(A light to moderate dusting.)
I personally just use white sugar but sometimes raw sugar. I’m not a huge fan of brown sugar or honey on cured meats, it’s a taste thing, although I like both for other applications.Does everyone only use sugar, white and/or brown? Does anyone use Honey?
Being diabetic, I try not to use sugar and think honey is and has been a better choice for me.
(My doctor seems to like it more.)
There are lots of things as bad or worse than sugar for diabetes. However, I don’t add sugar, except for the content found in frozen orange juice. Depending on how much salmon I’m doing, which is usually a whole salmon minimum, I use +/- 1/2 can in the brine. I use the other half mixed to a cream or sauce consistency as a mop. A couple of times during the smoke. I try to stay away from sugar as I am a carnivore (Method of eating).OK. Thank you for explaining it to me. It makes a lot more sense to me now. I will try it next time I am brining and smoking. Although it might a while, with the Traeger broken. I will just have to wait until the controller gets here.
Another question is:
Does everyone only use sugar, white and/or brown? Does anyone use Honey?
Being diabetic, I try not to use sugar and think honey is and has been a better choice for me.
(My doctor seems to like it more.)