CarolinaQue
is One Chatty Farker
Does any body use pink/curing salt in a wet brine? Was curious as to a safe amount to use per gallon of liquid. I have a good brine recipe that I really like, so I'm sure that I'll have to reduce the kosher salt a bit to compensate for the curing salt...but I know that too much curing salt is not a good thing. I want to use just enough to give the meat that nice pink color with out curing it to much and making it to salty. I only brine/wet cure with my current formula for 4 days max.
I was thinking 1 tsp...maybe 2 tspns max. Is this about right, to much or not enough?
I was thinking 1 tsp...maybe 2 tspns max. Is this about right, to much or not enough?