Hey everybody I know the ratio for curing the meet is based upon weight to teaspoons
My question is why does the package of cure state to make a brine or marinade use half a cup of cure to 1 gallon of water. It does not relate to the weight of the meat when making a marinade or a brain
That is 4 ounces of cure or 24 teaspoons to a gallon of water
I’m still not getting my original question answered. I’m going to try understanding this a different way. On the outside of the package of insecure there are instructions that state to a gallon of water add a half a cup of cure and spices to make a brine. Since this is what I was looking at when trying to cure my meat in the above two questions, when would you use this ratio of cure?
I do understand that the 1 teaspoon per 10 pounds of meat and that is what I’ve always used but please explain the above question. Thank you very much.
URGENT 911 Too much cure? Maybe?
S SCVDadCooks about an hour ago
So I’m making a pastrami with a 12 pound brisket and edit in 6 pounds of short ribs. In my wet brine I followed the instructions of a half a cup of insecure to a gallon of water so I used 3/4 of a cup of insecure to a gallon and a half of water for 18 pounds of meat
When I was done I realized are used the amount of cure for bacon or ham. The normal where I make this is with my teaspoon of cure in my dry rub and I let it sit for 7 to 10 days. Now that I’ve made the brain it seems that I may have excessively used to much insecure for my eight dayWet brine. So my question is everything else being equal I did follow the equal amounts of sugar and salt with my gallon of liquid and my half a cup of cure but I want to make sure that I didn’t exceed this. I know when I’m done I’m going to take the meat out of the brine and let it soak for 12 hours in water and probably make four or five rinses To leech out any saltiness. I put this in the fridge raider last night so it’s only been going for 12 hours. I hope I didn’t ruin my meat. With too much cure. What are your thoughts
So I’m making a pastrami with a 12 pound brisket and edit in 6 pounds of short ribs. In my wet brine I followed the instructions of a half a cup of insecure to a gallon of water so I used 3/4 of a cup of insecure to a gallon and a half of water for 18 pounds of meat
When I was done I realized are used the amount of cure for bacon or ham. The normal where I make this is with my teaspoon of cure in my dry rub and I let it sit for 7 to 10 days. Now that I’ve made the brain it seems that I may have excessively used to much insecure for my eight dayWet brine. So my question is everything else being equal I did follow the equal amounts of sugar and salt with my gallon of liquid and my half a cup of cure but I want to make sure that I didn’t exceed this. I know when I’m done I’m going to take the meat out of the brine and let it soak for 12 hours in water and probably make four or five rinses To leech out any saltiness. I put this in the fridge raider last night so it’s only been going for 12 hours. I hope I didn’t ruin my meat. With too much cure. What are your thoughts