New to brining/curing questions
Posted: Sat Nov 19, 2022 15:46
New to the board, sorry if this is in the wrong section. Ive tried searching threads out here but the answer is still alluding me. Trying to demystify the process for myself since there are so many different styles of brining/curing with Cure#1 and the inherent dangers of nitrites. There are different weights and calculations for so many styles and techniques it makes my head spin. Really could use a good flow chart of which technique to use and the amounts of cure for each. The 144g of cure to a gallon of water seems excessive but is the easiest calculation Ive found on the net.
Past year Ive been trying to get into brining and smoking meats. Found the meatandsausage site and love the extensive list of recipes and instructionals.
Im making this Pastrami recipe:
https://www.meatsandsausages.com/hams-o ... s/pastrami
I split a brisket into the point and flat and am doing both as pastrami. 2500g point, 3600g flat.
Just made a full gallon of brine with info from the recipe and references from the brine guide and Chuckwagon's guide with beef bends.
From the recipe I multiplied the regular (non cure) salt by 3.78 to equate it to a full gallon. 381 kosher salt. 90g of cure #1 total in the gallon. I assumed the recipe meant the 90g for a full gallon putting it under the 200ppm for pumped brining max. So 465 ish gram total of salt. This would put it around 40 SAL rather than the recipes listed 35 SAL.
Mixed up the gallon. Weighed out 40 percent of the two pieces of meat. 10% of that was injected the other 30% covered each. Let brine in my fridge (4 days for the smaller point, 5.5 days for the larger flat). To be on the safer side dried it in my smoker for an hour at 155 then smoked at 250 degrees until I got the internal temp to 165.
Howd I do calculation wise? Nitrite poisoning in my future? Botulism?
Past year Ive been trying to get into brining and smoking meats. Found the meatandsausage site and love the extensive list of recipes and instructionals.
Im making this Pastrami recipe:
https://www.meatsandsausages.com/hams-o ... s/pastrami
I split a brisket into the point and flat and am doing both as pastrami. 2500g point, 3600g flat.
Just made a full gallon of brine with info from the recipe and references from the brine guide and Chuckwagon's guide with beef bends.
From the recipe I multiplied the regular (non cure) salt by 3.78 to equate it to a full gallon. 381 kosher salt. 90g of cure #1 total in the gallon. I assumed the recipe meant the 90g for a full gallon putting it under the 200ppm for pumped brining max. So 465 ish gram total of salt. This would put it around 40 SAL rather than the recipes listed 35 SAL.
Mixed up the gallon. Weighed out 40 percent of the two pieces of meat. 10% of that was injected the other 30% covered each. Let brine in my fridge (4 days for the smaller point, 5.5 days for the larger flat). To be on the safer side dried it in my smoker for an hour at 155 then smoked at 250 degrees until I got the internal temp to 165.
Howd I do calculation wise? Nitrite poisoning in my future? Botulism?