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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alp.aker
alp.aker March 24, 2014

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

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Ryan
Ryan March 24, 2014

Basic brine should have a 3 - 6 percent salt content. Here is Michael Ruhlman's basic brine:

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.

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Regine
Regine March 24, 2014

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.

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The Lard Of Avon
The Lard Of Avon March 24, 2014

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.

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