- Sep 23, 2014
- 30
- 10
Hi I'm a newbie trying to make bacon.
I see recipes for brine mixes. Most seem to advise big-ass buckets. I do not have a dedicated refrigerator for this purpose.
If I decide to use zip-lock bags or some other bag for the brine, is there any ratio I need to keep in mind. I assume that the brine become diluted with the juices from the meat and it would follow that more brine equals less dilution.
questions:
Does the dilution of the brine make a difference to the end result?
What is the smallest amount of brine that can be SAFELY used to brine a slab of pork belly?
Can it be done in bags?
Thanks,
Gus
I see recipes for brine mixes. Most seem to advise big-ass buckets. I do not have a dedicated refrigerator for this purpose.
If I decide to use zip-lock bags or some other bag for the brine, is there any ratio I need to keep in mind. I assume that the brine become diluted with the juices from the meat and it would follow that more brine equals less dilution.
questions:
Does the dilution of the brine make a difference to the end result?
What is the smallest amount of brine that can be SAFELY used to brine a slab of pork belly?
Can it be done in bags?
Thanks,
Gus