Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
by fitasc » 02 Oct 2014, 11:30
I used 30g, roughly 3 teasppoons of Prague #1 in 4 litres of brine. I was curing 2.5kg of brisket & reckon I could probably halve the amount of liquid used next time.
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fitasc
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by YetiDave » 02 Oct 2014, 16:51
Yeah the levels are higher in a brine, but the salt to cure ratio there seems way out of whack. You only need 2.5g of cure #1 per kilo of meat, and I suspect at that kind of concentration that it'd absorb considerably more than it needs. I'm generally not one to be scared of nitrites and nitrates, but that's a lot..
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YetiDave
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