- Sep 27, 2024
- 17
- 0
Hey, everyone. Decided to forego using the Eco Cure dry brine and stick with tried and true wet brine using Insta Cure #1 for my first attempt at CB..
Could you guys plz do a quick sanity check on my percentages and help me make sure I did everything right?
Is all that right?
Thanks..
Could you guys plz do a quick sanity check on my percentages and help me make sure I did everything right?
- 3,214 grams pork loin (after removing 'most' fat and silverskin)
- 64g Morton's Kosher Salt (2%..probably high, but was unsure to go 1, 1.5, 2, etc)
- 64g Brown Sugar
- 24g Insta Cure #1
- 1.7 Gallons Distilled Water (6,460 grams assuming 3,800 grams/gallon. Google says 3,785g/gallon and I weighed 32 oz @ 3,872g..so roughly averaged those)
- 9,674 grams total meat + water weight
- Salt and sugar are 2% MEAT weight
- Insta Cure #1 is 0.25% combined meat AND water weight
Is all that right?
Thanks..