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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-22-2021, 03:00 PM | #16 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Doesn't get any better than that!! Looks fantastic, Mike!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-22-2021, 05:54 PM | #17 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I'm curious how you arrived at the 62 grams of Cure #1 for the 1-gallon of curing brine? It seems pretty hot.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-22-2021, 09:08 PM | #18 | |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Quote:
I be digging that stuffing idea! The original came from Rytek. It was for 5 qts and broken down from there. What would you throw in a gallon?
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-22-2021, 09:59 PM | #19 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Anyways.... The correct way to make an equilibrium curing brine is.... weigh the meat and liquid and all the ingredients... Add cure#1 at a rate of 1.13 grams of cure#1 per pound of this total weight. However, I'm seeing more and more experienced people (reliable sources) only using only the meat weight + water weight, then adding cure #1 at a rate of 1.13 grams of cure #1 per pound of total weight. So in essence this method has become a 'proven method' over time. For example: 1 gallon of water and a 4# roast will give you 12.34 pounds of total weight. Using just meat and water weight will calculate to 14 grams of cure #1, and give you 156 parts per million nitrite.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-23-2021, 05:02 AM | #20 | |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Quote:
I do believe I’ll be using the formula you provided, thanks for speaking out!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-23-2021, 01:03 PM | #21 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
25 pounds of meat 5 quarts of water (22 pounds) plus additional ice if needed And maybe 3/4 pound of salt and sugar Let's say there is 48 pounds of mass in the brining bucket. And using the 1.13 g/lb of total weight, this gives us 54 grams of cure #1 (at 156 ppm) or 70 grams of cure #1 (at 200 ppm). This means that your calculation of 62 grams of cure #1 makes more sense.... but let's go one step further. Ry is only curing these 3 to 4 pound butts for 3 days. This means that the recipe is workable as Ry and Ben had intended when it was created and tested in the '80's. The important factor is the 3 days of brine time - a stronger brine needs less time. With a lower strength curing brine, the brine time can be stretched out to 7, 10, 12, 14 days probably with better results. Of course, changing the amount of water or meat, would mean an adjustment in the amounts of salt, sugar as well as cure #1. It's simple enough to decide what percentages of salt and sugar you like (say 2% salt and 1.5% sugar) and this way all your meats come out the same.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-23-2021, 01:06 PM | #22 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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All that said. Check out my article on Pop's Brine. It's a different way to get to the same place.
https://playingwithfireandsmoke.blog...ing-brine.html
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-23-2021, 06:31 PM | #24 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Mike, that looks just off the carts awesome! I'd love a plate of that goodness, day or night.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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