The_Utility_Dude":20ba7hcn said:
I've corned a couple of roasts that turned out excellent. Took one to my folks at Christmas and the crowd couldn't get enough of it. I thawed two "football" roasts overnight and am planning to begin the brine tonight. I've only done one at a time so far and my question is: Will I need to strengthen my brine for two roasts done in the same brine at the same time?
Really don't want to ruin two roasts. Thanks in advance.
Sort of.
An effective curing brine usually has a 2.0% - 3.0% salt-by-weight content. I like to use a 2.5% brine so it doens't get too salty. Two roasts will not necessarily mean twice the salt, but you will have to add more if you're brining in the same pot. Figure you have (2) 1.5lb roasts brining in a gallon of water. If you have a kitchen scale, it really helps to switch it to read in grams. I always work with a notebook and a pen handy. Weigh your roasts first, then determine how much water will cover the roasts sufficiently. I do mine like this:
(2) 1.5lb roasts = 1,361g
(1) gal of water = 3,780 g
TOTAL MASS = 5,141 g
For a 2.5% brine, you'll use the total amount of water needed (1 gallon in my example), and multiply the total mass by 0.025 = 129g
If using pink curing salt, never exceed 0.25%, or 0.0025 = 13g
Since the seasonings aren't transferring with the meat, just double them up as you see fit. To me, there's no such thing as too much.
