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.
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4 Comments
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.
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20 - ounces water
1 - ounce *kosher salt
sugar and spices can be added to this. heat to dissolve salt into water. chill, then brine/cure your tongue away! (12 - 24 hours for 300 grams of meat)
*kosher salt does not contain impurities like other salts
20 - parts (oz., grams, pounds, kilos) liquid
1 - part salt
1 - part sugar, or less (optional either way)
T.T. - spices
*Brine times vary as to whether you will inject the brine and submerge or submerge only.