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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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Old 10-22-2021, 03:00 PM   #16
cowgirl
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Doesn't get any better than that!! Looks fantastic, Mike!!
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Old 10-22-2021, 05:54 PM   #17
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Quote:
Originally Posted by bluetang View Post
Well Wayne, the Tabasco was a bust because brain dead here forgot to add it before injecting :doh. I threw a table spoon in the brine after. Next time I’ll inject. Liquid was just RO water. Those ham nets look to be the bomb! I am definitely going to do a coppa pastrami, that sounds most excellent. Thanks!
So I bet the Tabasco will bring a vinegar and spicy flavor to the party. It sounds like a good adder to the corning brine for the porkstrami too. The size netting I like for Coppas, and pork loins is #28. I knot one end and stretch it over a stainless canister, then just push the roast in.

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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Old 10-22-2021, 09:08 PM   #18
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Quote:
Originally Posted by thirdeye View Post
So I bet the Tabasco will bring a vinegar and spicy flavor to the party. It sounds like a good adder to the corning brine for the porkstrami too. The size netting I like for Coppas, and pork loins is #28. I knot one end and stretch it over a stainless canister, then just push the roast in.

I'm curious how you arrived at the 62 grams of Cure #1 for the 1-gallon of curing brine? It seems pretty hot.
Yeah, I was thinking the same thing about the Tabasco, bummed I didn’t get it injected.


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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Old 10-22-2021, 09:59 PM   #19
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Quote:
Originally Posted by bluetang View Post
Yeah, I was thinking the same thing about the Tabasco, bummed I didn’t get it injected.


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?
I have the Kutas book, if you have a page number that would be great, sometimes he is using different applications and different strengths with specific curing times. I lean towards a weaker brine and longer times. I do the 10% pump on thicker meats.

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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Old 10-23-2021, 05:02 AM   #20
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Quote:
Originally Posted by thirdeye View Post
I have the Kutas book, if you have a page number that would be great, sometimes he is using different applications and different strengths with specific curing times. I lean towards a weaker brine and longer times. I do the 10% pump on thicker meats.

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.
Thanks Wayne, I like that formula big time. The page is 334 in my book. It calls for 4 tablespoons per 5 qts. I just now weighed 4 tablespoons and got 75g. Divide by 5 equals 15, 15x4 = 60 g/gallon. Check out his pastrami brine on pg 327. It calls for 2/3 cup cure for 5 qts. Dang!
I do believe I’ll be using the formula you provided, thanks for speaking out!
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Old 10-23-2021, 01:03 PM   #21
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Quote:
Originally Posted by bluetang View Post
Thanks Wayne, I like that formula big time. The page is 334 in my book. It calls for 4 tablespoons per 5 qts. I just now weighed 4 tablespoons and got 75g. Divide by 5 equals 15, 15x4 = 60 g/gallon. Check out his pastrami brine on pg 327. It calls for 2/3 cup cure for 5 qts. Dang!
I do believe I’ll be using the formula you provided, thanks for speaking out!
Now that we have a recipe to work with, it's easier to reverse engineer it and see how the cure #1 amount comes into play. Ry's Capicola recipe is based on the weights below:
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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Old 10-23-2021, 01:06 PM   #22
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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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Old 10-23-2021, 01:40 PM   #23
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Man does that look tasty Mike. Way to go!!!

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Old 10-23-2021, 06:31 PM   #24
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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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