Not salty at all, I guess soaking it for 24 hrs worked.About 4 Table spoons cure #1 per gallon of water is deemed safe in brine by the USDA. (3.84oz) This is maximum. This is just way more than is needed. I usually don’t brine, I dry cure, but when I brine, I use the 1tsp per 5 pounds but add the water weight (8.33 lbs per gallon) and the meat weight. This is equilibrium brining. I add salt and sugar as a percentage to the total weight.
Give me a scenario and I’ll gladly give you a recipe.
You are safe and good to go. No worries.
Weird taste though can't put my finger on it though
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