Pops6927's Wet Curing Brine

Discussion in 'Curing' started by pops6927, Aug 30, 2011.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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:

    [​IMG]
     
    griz400, foamheart, luce and 10 others like this.
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I've had a few people post they couldn't find my brine so I started a new thread so it would be visible for everyone.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thank you for the Re-post, this is a great recipe...JJ
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Pops!
     
    bgaviator likes this.
  5. jak757

    jak757 Smoking Fanatic Group Lead

    Thanks Pops!  I was just thinking of doing this with a turkey or some chickens -- you saved me some time searching!

    I also want to do a ham -- loved that ham post you had a while back.  And some pastrami, oh, and some belly bacon...oh man, I better get busy!
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pops, morning.......I do not have DQ curing salts...............Is there a safe way to use cure #1 and use your brining method ???

    I know the 2 cures are different........I have read somewhere the DQ works "faster" when it comes to curing.......Dave
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks Pops quick and simple
     
  8. venture

    venture Smoking Guru OTBS Member

    Thanks Pops.  I saved it this time.  You have saved us from spending a lot of time searching.

    Good luck and good smoking.
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    thx  for the repost...appreciate that
     
  10. michael ark

    michael ark Master of the Pit

    Thanks pops saved it to my hard drive.[​IMG]
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Pops,

    Slap this up as a WIKI

    Todd
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    As far as I know they are all the same: DQ, Instacure, Cure #1, Prague Powder #1, etc.  They all contain 6.25% sodium nitrite.
     
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  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    thanks pops...............[​IMG]

    Joe
     
  14. thanks pops. do you rinse after the brine soak or do you just put the bacon into the smoker after removing from the brine. 
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, I hang it in the smoker and let it drip into the drip pans.
     
    griz400 and craig2387 like this.
  16. billyj571

    billyj571 Smoking Fanatic

    Thanks for sharing.....
     
  17. thanks pops one more question though i usually do a test batch of what ever seasonings i am trying and wondered how does the smaller size of a pork belly take to cure and smoke. Like is there a standard weight to cure time and how do you time for a cold smoke
     
  18. biteme7951

    biteme7951 Meat Mopper

    Pops,

    Is there a general guideline as to the ratio of meat to brine??  I want to make sure that I have mixed enough brine, but don't want to mix up way more than I need either.

    Thanks for all your posts...they have helped me a lot!!!

    Barry.
     
  19. jc1947

    jc1947 Smoking Fanatic

    Pops,

       Thank you for another tip for us newbies.

    JC
     
  20. tank

    tank Smoke Blower


    Great question.  I was wandering the same thing.
     
    Kat likes this.

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