Help. Need a BBB Wet Brine Recipe using Pink salt

Discussion in 'Smoking Bacon' started by dwaytkus, May 3, 2013.

  1. dwaytkus

    dwaytkus Smoke Blower

    I have looked at numerous BBB posts and it seems everyone uses the High Mt.  Which tells me it is delicous.  However I currently have a supply of pink salt and Kosher salt.  Does anyone have a good recipe for Buck Board wet brine using these ingredients?

    Thanks,

    Dan
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    From Pops!!!

    real simple curing brine:

     for every 1 gallon of water, add:

    1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

    1 cup granulated sugar or Splenda®

    1 cup brown sugar or Splenda® brown sugar mix

    1 tbsp cure no. 1 pink salt

    stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

    weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

    Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

    You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.
     
  3. dwaytkus

    dwaytkus Smoke Blower

    I guess I am confused on the Pink curing salt part.  I have never used it.  It says 1 tsp per 5 lbs of meat.  You said 1 TBSP per gallon of water?
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Using it wet is the difference..

              Craig
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Pops brine is great, I use it all the time just did Canadian Bacon with it. The 1tsp for 5 lb is if using it as part of a dry rub or in sausage. You need more in a wet brine because it is diluted...JJ
     
  6. reinhard

    reinhard Master of the Pit OTBS Member

    You have been given great advice! follow the recipe by Fpnmf. I have used Pop's recipe and am very happy with it. Reinhard
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Pop's brine!

    [​IMG]
     
  8. Follow the recipe for Pop's brine. I used it for my belly bacon and it is awesome! Simple, not too salty, not too sweet, best bacon I have ever had.
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dan, morning....  Running the numbers for Pops brine cure....  1 Tbs = 3 tsp...  1 tsp per 5 #'s is the accepted Ppm range for cure #1.....

      1 gallon of water with salt, sugar etc. weighs about 10 #'s....   If you add 5 #'s of meat to the gallon of brine, you end up with 15#'s of water, meat and additions to the water...  At 1 Tbs of cure #1...   you are back at 1 tsp per 5 #'s concentration.... It is safe..... No worries...  If you add 10 #'s meat, you are still within safe guidelines.... 

    Dave
     
    Last edited by a moderator: May 4, 2013
  10. dwaytkus

    dwaytkus Smoke Blower

    Great thanks guys!

    One last questions.  Pops brine calls for Sea Salt.  Can I use the Kosher salt in its place?  I also see there is a wide range on how much salt based on taste.  What do you all recommend?
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    I've used kosher salt with Pop's brine. It takes a little longer to dissolve. I like to use 3/4 cup salt. The sugar in the brine masks the salt flavor so I also reduced the sugar to 3/4 cup and stayed with 1 whole cup of brown sugar. This is to my taste and I'm sure others have different mixes.
     
  12. I also used kosher salt when I made my bacon, but did not change from the amounts that Pops specifies.
     
  13. unionguynw

    unionguynw Smoke Blower

  14. spoolinaz

    spoolinaz Meat Mopper

    I use 1/2 cup kosher salt, all other the same. Found 3/4 was just too salty for us. We like the sweet more than the salt.
     

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