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Simple curing brine formula?

Hi guys,
Is there a simple salt to meat to water formula for creating a brine to cure small amounts of meat?

Most of the recipes I can find assume I'm working with more than 12 pounds, but I only have a couple of ounces. Yes, I do think it's worth the effort of curing such a small batch, it's a lambs tongue, so tiny, but needs to be in the brine today while it's still fresh.

I would love a simple, go to recipe for small amounts of brine that can have different spices added later - something like, per 1 oz meat, make a brine with x weight of (regular) salt and y volume water, cure for (about) z days. Anyone know a recipe like this? Please help.

trampledbygeese is a trusted home cook.

asked about 1 year ago
4 answers 1185 views
Open-uri20140620-21787-1s36iyd
alp.aker

Alp is a senior software engineer at Food52

added about 1 year ago

You can take any brining recipe and divide the salt and water measurements by the same factor, but keep the brining time the same.

Image
added about 1 year ago

You ll find the best guideline in Cooksilustrated.com

For 3 lbs of skinless and boneless breast of chicken, my best formula is 8 cups water plus 1/4 cup each table salt and sugar. Refrigerate for exactly 45 to 60 minutes. No less. Then rinse several times. I rinse 5 times.

Lardofavon
added about 1 year ago

A classic 1:1 brine is 1 cup of table salt to a gallon of water. In that there are 16 cups in a gallon & 16 tablespoons in a cup, this makes it very easy to scale a brine by the cup. So for every 1 cup of water use 1 tablespoon of table salt, or for every 1/3 cup of water use 1 teaspoon of table salt. The key here is table salt. If using kosher or sea salt, which weighs less by volume, you would need to increase the salt by 1.5-2x.