Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm curing a couple turkeys for a saturday smoke I am using the brine recipe from "home production of quality meats and sausage" it called for 3oz of cure per gallon of water. This seems to be a awful lot of cure is this correct?
I'm curing a couple turkeys for a saturday smoke I am using the brine recipe from "home production of quality meats and sausage" it called for 3oz of cure per gallon of water. This seems to be a awful lot of cure is this correct?
Pops says that you can use up to a maximum of 3.84 ounces per 1 gallon of brine. For Pop's brine recipe, he recommends curing chicken or turkey from overnight to 2-3 days. Here is his post:
Actually, you can go as high as 5 ounces of Cure #1 per gallon of water at 10% pump or pick-up to stay within the established nitrite limit of 200 ppm. Follow the directions in the book closely and you'll be fine.
3oz per gal sounds right. Maybe others could comment but I do not think it would be a good idea to retain the brine liquid for mopping or basting.Without cure , brine liquid can be used for mop or basting if it has been brought to a boil , then cooled. I know you did not ask that question. It is a natural curiosity for folks just getting into SM and smoke cooking.Happy SM and meat curing. Weiss Wurst