I used the low salt version on the last Buck Board Bacon.You are correct.
I usually use the lo salt version.
It's fine just left alone. With a dry cure it needs the extra treatment.
I've seen some people say they turn the meat over daily or every couple days using this brine, is that necessary, a good idea, or does it work just fine leaving it alone? Thanks.
Thanks!
It's fine just left alone. With a dry cure it needs the extra treatment.
Chuck
All I know is brown sugar has some impurities, from what I have read...
Thanks Dave. So a good clean brining container and the brown sugar should be fine if I understand you correctly?
Each one of the cures you mentioned have specific requirements for cure amounts and curing times. So you need to pick a cure you want to use and start there. Since you have cure #1 I'd recommend using Pop's brine cure. It is the simplest method for a beginner to use. Mix the brine Submerge or inject and submerge the meat per the amount of time given. Go to the first post in this thread and follow the directions exactly.I am about to cute my first ever hams. One is a 7 pound bone in Boston butt the other is a 6 pound boneless Boston butt. I have pink cure #1, Tender Quick and something called sweeter than sweet that I got from my butcher. I have read countless enformation on this and none seem to agree on amounts of cure or curing time or even types of cure. I am totally confused. Can anyone help me by telling me exactly what to do?
Thank you! Am I reading Pop's brine cure right. 10 to 14 days in the brine?
Randy,
Yes 10-14 days for butts.Even if I use pork butts like I make pulled pork out of?