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Pops6927's Wet Curing Brine

pops6927

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real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:

 

chef jimmyj

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Thank you for the Re-post, this is a great recipe...JJ
 

jak757

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Thanks Pops!  I was just thinking of doing this with a turkey or some chickens -- you saved me some time searching!

I also want to do a ham -- loved that ham post you had a while back.  And some pastrami, oh, and some belly bacon...oh man, I better get busy!
 

daveomak

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Pops, morning.......I do not have DQ curing salts...............Is there a safe way to use cure #1 and use your brining method ???

I know the 2 cures are different........I have read somewhere the DQ works "faster" when it comes to curing.......Dave
 

venture

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Thanks Pops.  I saved it this time.  You have saved us from spending a lot of time searching.

Good luck and good smoking.
 

tjohnson

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Pops,

Slap this up as a WIKI

Todd
 

pops6927

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Pops, morning.......I do not have DQ curing salts...............Is there a safe way to use cure #1 and use your brining method ???

I know the 2 cures are different........I have read somewhere the DQ works "faster" when it comes to curing.......Dave

As far as I know they are all the same: DQ, Instacure, Cure #1, Prague Powder #1, etc.  They all contain 6.25% sodium nitrite.
 

joe nichols

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thanks pops. do you rinse after the brine soak or do you just put the bacon into the smoker after removing from the brine. 
 

joe nichols

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thanks pops one more question though i usually do a test batch of what ever seasonings i am trying and wondered how does the smaller size of a pork belly take to cure and smoke. Like is there a standard weight to cure time and how do you time for a cold smoke
 

biteme7951

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Pops,

Is there a general guideline as to the ratio of meat to brine??  I want to make sure that I have mixed enough brine, but don't want to mix up way more than I need either.

Thanks for all your posts...they have helped me a lot!!!

Barry.
 

tank

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Pops,

Is there a general guideline as to the ratio of meat to brine??  I want to make sure that I have mixed enough brine, but don't want to mix up way more than I need either.

Thanks for all your posts...they have helped me a lot!!!

Barry.

Great question.  I was wandering the same thing.
 
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