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Cooking Forum
Buckboard Bacon?
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<blockquote data-quote="TAFKAP" data-source="post: 5772686" data-attributes="member: 7776"><p>With my calculated cure, time isn't an issue. It can go for days or (a couple) weeks.</p><p></p><p>With Mike243's wet brine, you can modify slightly by weighing out your water and adding it to the total calculation basis. 3000 g of meat + 3000 g of water = 6,000g calculation basis. 2% salt = 6000*0.02 = 120g, 1.5% sugar = 90g, and 0.025% pink salt = 15 g</p><p></p><p>When you calculate this out, it's called an "equalization" brine, where the salt content is fixed and will eventually even out between the meat and the water. If you have a highly concentrated salt brine, even if it's dry, your cure is time dependent because the salt-box method will over-cure the outside, then you pull the meat, and it redistributes internally . If you leave it too long, it's too salty. Not long enough, and it's under-cured</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5772686, member: 7776"] With my calculated cure, time isn't an issue. It can go for days or (a couple) weeks. With Mike243's wet brine, you can modify slightly by weighing out your water and adding it to the total calculation basis. 3000 g of meat + 3000 g of water = 6,000g calculation basis. 2% salt = 6000*0.02 = 120g, 1.5% sugar = 90g, and 0.025% pink salt = 15 g When you calculate this out, it's called an "equalization" brine, where the salt content is fixed and will eventually even out between the meat and the water. If you have a highly concentrated salt brine, even if it's dry, your cure is time dependent because the salt-box method will over-cure the outside, then you pull the meat, and it redistributes internally . If you leave it too long, it's too salty. Not long enough, and it's under-cured [/QUOTE]
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