Simple curing brine formula?
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.