Never use what recipe says!
Use what the package says. I have to different #1 cures of different "strengths"
The one I pulled out last week and used is 3.5 grams/kg of meat.
But as I said, use the ratio package says!!! Never an amount in a recipe
Personally when I do a wet brine, I still go off just the meat weight. I don't add in the water. Back bacon still turns out plenty red inside. The meat seems to pull all the salt/cure in.
I do leave in brine for 14-16 days
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Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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