There is no ratio, you just have to use enough to completely submerge the meat. The only ratio is cure to water . If you can cover the meat with 1 gallon, then you only need enough cure for 1 gallon.
Probably should let Pop's take this one, but if I remember correctly tenderquick has more salt which would throw off the overall flavor of the bacon by making it way too salty. Also as recipe is made for Cure #1, I'd stick with that it's not expensive and as long as you use care with it you don't have to hope you do your math right and can measure it all exactly. Just my two cents.Pops - I usually use Morton's Tender Quick which has much less nitrite/nitrate in it (.5% each) verses 6+ percent for Prague 1. can I use TQ for this reciepe?
No, this recipe is designed for Cure No. 1. You would have to consult the Morton's[emoji]174[/emoji] site for their sweet pickle cure: http://www.mortonsalt.com/faqs/meat_curing_faq.htmlPops - I usually use Morton's Tender Quick which has much less nitrite/nitrate in it (.5% each) verses 6+ percent for Prague 1. can I use TQ for this recipe?
If you are not salt sensitive or having to be salt conscience, you would probably want to use the 1 cup measure. The Lo-salt is a sweeter flavor as it increases the concentration of the sugars by lowering the salt (but if you are diabetic you can use Splenda[emoji]174[/emoji] products for the sugars 1 to 1).Pops quick question I'm needing to cure the belles from my Thanksgiving butchering project and would like to try a wet brine on the first one and possibly use on the rest. Would you use the 1/3 c or the 1 c of sea salt for this? Salt content isn't as big of a concern as taste for this. Thanks Pops.
Sneeferson... evening..... Yes it goes in the refer..... about 38 deg F is good... And the length of time is usually figured at 1/4" per day + 2 days, minimum..... and remember the brine and cure is penetrating from both sides so a 2" thick slab figures 4 days + 2 days minimum and mixing or rotating or turning is recommended for safety and uniform curing contact..... DaveAs i live in a hot weather climate (Bangkok, Thailand) and my ambient temps day and night are 85-90 and sometimes up to 95... should i be sticking this brine solution with my meat in the fridge?
Pops can answer for sure but from reading his many posts this Brine is based on his Dad's Brine that is many years old and tried and true with Thousands of pounds of meat sold. I as well as many here have used it for Bacon. Buck Board Bacon and Canadian Bacon, I will do a Ham some day, and can attest to it being Awesome and perfect for Pork. It does have a somewhat sweet taste but is nicely balanced when used with 1/2 to 1Cup Salt...JJPops... I'm curious, why do you add so much sugar? Doesn't that give the smoked meat a very sweet taste rather than salty?
- Newbie :D
If you like it more salty, give it less sugar. Sugar is not curing meat. It is just there to lower the harshness of salt and for taste purposes. Personally, I find classic Canadian bacon and ham too sweet for my taste, so I use less sugar. Also I add a lot of garlic and some all spice to my brine. It tastes great.Pops... I'm curious, why do you add so much sugar? Doesn't that give the smoked meat a very sweet taste rather than salty?
- Newbie :D