Do not confuse pink curing salt with natural pink salts or flavored salts. In Polish and Russian books the percentage of salt was below 3% or less. Brine 2 days in the refrigerator. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. Crispy Ham Ribs with Sorghum Mustard Glaze and Herbs Pork Foodservice. For cover solution the solution might be reduced to 55 – 65° as the meat will be immersed in it for longer time. of salt/6 gal of water = 26 degrees brine. For exammple the percent salt in 60 degrees brine is: 60 x 26.4 percent (0.264) = 15.84 percent salt in brine. Because we use only 1/2 gallon now, this amount of salt nedds to be halved: 2.229lbs/2 = 1.11 lbs. All you need is a sealable bag, big enough to lay the meat flat. The salt levels inside the meat equalize. Notice that sugar, though added to brine after it is made, does not participate in calculation for making brine of particular strength. Question: In the second recipe in this article, is the ham mentioned a fresh ham or "cured and smoked"? Without curing salt that contains sodium nitrite, the color of the cured meat will be gray rather than pink and the flavor is less sweet with a more pronounced “pickle” flavor. It turns out more like seasoned roast meat, than a cured meat. Morton Salt can make curing your own meats as enjoyable as eating them. Some typical brines are given below: Note: if you add sugar into your brine it will be heavier. If we used only 5 oz of Cure 1 (there is 93.75 % salt in it) and 1 gal of water it will give us 14 degree brine which is an approximate strength of seawater. Even at low temperatures the addition of sugar to wet cure should be limited to 2 % (in relation to salt) or less as it may start rapid fermentation which in turn may affect the quality of the product. The sugar commonly used in curing is cane or beet sugar also known as “sucrose”. Then it should be added to the main portion of brine and the solution should be checked with a brine tester (salinometer) for proper strength. Keep in mind that dextrose (corn sugar) contains less sugar than cane or beet sugar and obviously tastes less sweet. For example if we add 8 lbs of salt to 5 gallons of water we obtain 61 degree brine but if we add 8 lbs of salt plus 3 lbs of sugar to 5 gallons of water, we get 75 degree brine. More information on making brine can be found in hams. You rub the cure into the meat, then put the meat and all of the cure into the bag. Meat curing is a useful skill to lean and part of homesteading and self sufficient living. It is normal for a thin scum or white mold to accumulate on top of the brine. of salt/5 ½ gallon of water = 57 degrees brine. Reusing brine at home conditions is a bad idea as the old brine could have some bacteria in it from the previous use. At 100 degrees brine is fully saturated and contains 26.395 % of salt. salt, 3 lbs. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. All our calculations are based on salt and water only. The Roman word for sausage was "salsus", the prefix for which Some brining … For 2 lbs of meat use 1 pound of brine. Heather, you are very welcome. Tips for Brining Meats Use noncorrosive containers and weights such as plastic, glass, stainless, or pickling crocks. Certain content that appears on GreaterSeattleontheCheap.com comes from Amazon Services LLC. It is known by various brand names, including Insta Cure No. As you can see adding sugar will be a matter of your personal choice, many curing solutions don’t employ sugar at all. This is a good rule to follow. Cure No. The general guidelines are: cure (brine) for 7 days per inch, or 2 days per pound for small cuts (1-6 pounds) and 3 days per pound for large cuts (more than 6 pounds). The first question to be answered is whether Cure 1 will be used. The muscle fibers of the meat absorb liquid when soaked in the brine. to make into ham, the first thing you need to do is brine the ham. In all those professional books the amount of sugar in relation to salt was always below 5%. Pack meats the skin side down. Feb 26, 2018 - Explore Thomas Beckom's board "Curing Salt" on Pinterest. You can also order it on this website here. Recommended wet curing temperatures 36 – 40° F ( 2 – 5° C) at 90 – 95 % humidity. The salinometer or salometer (brinometer) consists of a float with a stem attached, marked in degrees. Then check it with your salinometer and you can add a cup of water or a tablespoon of salt to get a perfect reading. They should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. That means that for 1 kg (2.2 lbs) of meat we add 0.4 liters (400 mg) of water. https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game You can find everything you need to replicate this at home by shopping our online store by clicking the links. It is generally recommended to use weak brine for poultry, fish, and game birds, and strong brine for beef, pork, and game meat. The Chinese have used salt to cure and preserve meat since the 13th century S.c. Greeks and Romans of the pre-Christian era were known to be cured meat makers. Measured by volume, one type of salt may require twice as much, as the table above shows (DK requires twice as much by volume than MTCP. Besides, cure mixes are so inexpensive that it makes no sense to take a risk of meat contamination. Column 7 says that 0.941 gallon of water is needed.These readings now have to be multiplied by 10 gallons: 0.941 gallon of water x 10 = 9.41 gallons. Yes, but this amount is added to 1 gallon of water to create 80 degree brine. Sugars commonly used in meat curing are beet, cane and corn. Meat Curing Recipes. Add remaining water (cold). The brine should not be stored at temperatures higher than 4° C. Although the above procedure sounds a bit complicated it definitely should be used when preparing large amounts of brine (25 US gallons, 95 liters). Brine strength is expressed as a percentage of salt in proportion to the weight of the brine. To calculate the strength of the brine using the floating egg or potato method makes very little sense as the readings are not reliable. The result is: 1.567 - 0.310 = 1.257. For example, in American classical dry mix mixture: 8 lbs salt : 3 lbs sugar : 3 ozs potassium nitrate – the percentage of sugar in relation to salt is: 3 lb sugar/8 lb salt and that comes to 37%. Twice daily meat recipe and prepare delicious and healthy treat for your family or friends pound roast easiest way to. 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