I would do a 4:1 or 3:1 brine.....meat to brine.
You must inject a portion of the brine.
I would inject brine equal to 10-15% the weight of the meat.
Keep the meat covered in brine as best you can, a plastic bag works good.
I would allow cure time of 7-10 days.
~Martin
You must inject a portion of the brine.
I would inject brine equal to 10-15% the weight of the meat.
Keep the meat covered in brine as best you can, a plastic bag works good.
I would allow cure time of 7-10 days.
~Martin
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