# Cure #1 wet brine question

#### Smkryng

##### Smoking Fanatic
I decided to cure a chicken last night and made a half batch of pops wet cure brine. First thing this morning I realize that I halfed everything but the pink salt so I have a level tablespoon in a half gallon of brine. Am I still at an acceptable level or is it to much?

#### Smkryng

##### Smoking Fanatic
I found my way to the curing section, probably where I should have posted this and if I understood pops brine post correctly the maximum amount of cure is 3.84 oz per gallon of water. Doing the math I think I’m still around half the maximum amount of cure allowed and within safe limits. I’m feeling a little better about this and think I answered my own question.

#### chopsaw

##### Legendary Pitmaster
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No keyboard

Last edited:

#### chopsaw

##### Legendary Pitmaster
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You're good . Keep losing my keyboard .

#### Smkryng

##### Smoking Fanatic
You're good . Keep losing my keyboard .
Thanks for the confirmation, much appreciated!

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Yup. Good to go

#### SmokinEdge

##### Smoking Fanatic
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The limit on cure #1 in brine is about 4 TBS (3.8 I think) per gallon of brine.
pops brine is set at the minimum. You are good to go, especially for just over night. Uptake of cure in poultry is faster than red meat, but your bird is safe.

#### SmokinEdge

##### Smoking Fanatic
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One level TBS ~0.6 of an ounce.

#### smokerjim

##### Master of the Pit
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might just have a little saltier taste

#### SmokinEdge

##### Smoking Fanatic
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Your almost at an equilibrium brine.
1 gallon of water is 8.345 pounds. A chicken at 5 pounds looks like this:
8.345x454= 3788.63 grams
Chicken 5 pounds, 5x454=2270 grams.
3788.63+2270=6058.63grams total.
Now solve for cure #1,
6058.63 x 0.000156=0.945146 / 0.0625= 15.122 grams of cure #1
Even at a 24hr soak, your bird has no where near 156ppm. Probably closer to 90ppm. You are way safe.

#### Smkryng

##### Smoking Fanatic
Thanks everyone, after a little more digging I figured I was good but better safe than sorry. All the feedback I got set my mind at ease and I actually learned something so win/win I reckon.

#### chopsaw

##### Legendary Pitmaster
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Couldn't give a better reply before , darn keyboard kept disappearing . I use the low salt version of Pop's on chicken an add 1/2 tsp of lemon extract to the mix . It's really good if you like a hint of lemon . I do Black pepper only on the skin when I do that . I have a couple threads on it if you're interested .

#### Smkryng

##### Smoking Fanatic
Couldn't give a better reply before , darn keyboard kept disappearing . I use the low salt version of Pop's on chicken an add 1/2 tsp of lemon extract to the mix . It's really good if you like a hint of lemon . I do Black pepper only on the skin when I do that . I have a couple threads on it if you're interested .
Definitely interested in that. I’m for sure gonna be doing a cure on poultry again. That was the most juicy, tender bird I’ve ever eaten. I suspect that a cure is in order on my next holiday turkey as well. Lemon pepper bird is gonna be something I look into. I’ll look for those posts. Thanks!

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