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Old 01-31-2023, 03:06 PM
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pikergolf pikergolf is offline
 
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Quote:
Originally Posted by bat119 View Post
Most recipes call for a generic amount a cup of salt, tsp of cure in a gallon of water more or less varies on the recipe it is confusing, a better way is to use calculators based on the amount of meat you are curing

nitrate curing
https://genuineideas.com/ArticlesInd...alculator.html

salt brining
https://genuineideas.com/ArticlesInd...alculator.html

I'm doing some corn beef this morning

3680 gms. brisket flat
2 liters of water
145.6 gms of salt @ 2.25%
13.5 cure @150 mg.
Looks like another good resource.
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