What it means is that it reacts easily with oxygen and prevents the latter from changing the color of the meat. It also helped to prevent a loss of meat juices and minerals that occurred during curing. Sugar is NOT a curing agent and its main use is to offset the harshness of salt and to further improve flavor and final color. Then the solution should be siphoned off through a filter (fine cloth, paper towel, gauze) to a different container without stirring the sediment. It will cure at the rate of 2 pounds per day. Another sources suggests rubbing with olive oil, but I think vinegar is a better option. You can add any other flavorings you'd like, this is just the basic curing brine. This is basically the standard 8:3:3 dry cure mix that is added to 4 ½ - 6 … With a good piece of meat, you really can't go wrong, although the first-time curers might want to go with a more forgiving piece of meat, like pork belly or pork butt. This involves rubbing the meat with the salt & sugar cure (which may include the addition of saltpeter), then letting it rest in the refrigerator, turning every so often and draining off accumulated liquids. Bad brine was nicknamed “Ropy” pickle and was stringy, sticky or slimy dripping from the fingers like syrup. To be of any use they will have to be in very high concentration and even then they can not be used alone in curing. Drying involves rubbing the cured meat with spices like pepper, if desired, then tying string around the cured meat so it can be hung to dry. Note that you have an increased volume of the solution and it will need a bigger tank than 10 gallons that will hold more than 10 gallons of brine. In such cases we will be curing 200 kg (450 lbs) of meat or more and we cannot take a risk of contaminating the brine. The thicker the cut the longer it takes to cure (see above). Depending on the quality of salt we may have some impurities that will gather on the surface and they shall be scooped up and discarded. The previously used curing solution was much weaker and more salt and nitrites had to be added. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. saltpeter (potassium nitrate) and 4 ½ to 6 gals. The standard traditional curing brine for each 100 lbs. This is basically the standard 8:3:3 dry cure mix that is added to 4 ½ - 6 gallons of water. We can mix ½ cup salt with one quart of water or we can add 5 cups salt into one gallon of water and it is obvious that curing times will be different though both brines will do the job. we may need to make a precised amount of brine, Equipment for Making Alcohol Type Beverages, you can calculate the strength of any recipe you come across, you can find out how much salt to add to 1 gallon of water to create a particular brine strength. 2 lbs. For example, if a salinometer indicates 70 degrees brine and the brine’s temperature is 40° F, the corrected salinometer reading would be 68 degrees (for each 10 F below 60 F, one salinometer degree is substracted). 4 days is good for a thin cut; 7 – 8 days for a thick roast. In all those professional books the amount of sugar in relation to salt was always below 5%. The percentage used (3 %) is ten times smaller than amount of sugar (37 %) that has been present in American mix (8:3:3) for 100 years. The brine is in fact a curing mixture, as you’d use to make gammon, so dipping the pork makes it partly “gammonised”, and Cannister adds soft brown sugar for extra flavour. https://www.food.com/recipe/master-brine-recipe-for-meats-11266 Spices are used in curing meats for the flavor they impart. There is no difference between cane and beet sugar when used for curing. Brine Tables are especially useful when making a large volume of brine. It takes approximately 24 hours for the brine to soak into ½ inch of meat. Even at low temperatures the addition of sugar to wet cure should be limited to 2 % (in relation to salt) or less as it may start rapid fermentation which in turn may affect the quality of the product. In this case looking at 80 degree brine (Column 1), going to the right you can see that in Column 3 the amount of the needed salt is 2.229 lbs. That means that for 1 kg (2.2 lbs) of meat we add 0.4 liters (400 mg) of water. 6/18: Took it to local grocery to be sliced thinly – only sliced half the chunk. Refrigerate 2 – 4 days, turning meat  over every 2 days (thicker chunks of meat need longer time). Partially refined sugar (Grade 2) will cure meats as good as others and may be of interest to commercial establishments as its price will be lower. of water. In large saucepan, heat water, salt, and sugar (and saltpeter, if using); stir to dissolve. These directions can be used for any red meat: beef, yak, goat, lamb, bison, venison, etc. Amount of water needed for making brine – about 40% of the meat weight. But because we are adding 0.31 lb (144 g) of salt that is inside of Cure 1, we have to subtract that from the salt the table calls for. The first ones to raise of the bottom were X-Large White and Large-Brown at 35º degrees. Kept remaining chunk in sandwich bag in fridge; put slices in half-pint canning jar with lid, and stored in fridge, but tasted a slice: quite good. Pumped at 10% of meat’s weight means a 10 lbs. Basically you have to answer yourself a few questions: The easiest way is to estimate the needed amount of brine. For example if we add 8 lbs of salt to 5 gallons of water we obtain 61 degree brine but if we add 8 lbs of salt plus 3 lbs of sugar to 5 gallons of water, we get 75 degree brine. You can vary the flavorings used with the meat. For a home sausage maker curing small amounts of meat, mixing all ingredients in tap water will be fine, though the solution should be checked with a brine tester and kept in a refrigerator until further use. Dry cure: an excellent photo-essay on the topic: Smoking Meat Forums: Maki…

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