cure question

Discussion in 'Sausage' started by ldrus, Aug 28, 2013.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    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?
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    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:

    Sounds like you are fine with the 3 oz per 1 gallon water.

    Have fun!
    Last edited: Aug 28, 2013
  3. You will be ok with that amount of cure - that's roughly 3 strong tablespoons of cure #1. It sounds like a lot till you actually see it measured out [​IMG]
  4. 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.

    Last edited: Aug 28, 2013
  5. weisswurst

    weisswurst Smoke Blower

     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

Share This Page