Probably a good idea to rinse the meat under hot tap water first. Then, as long as its in the brine for less than a week, not much different than holding meat in the fridge. Curing salt kills some, but not all microbes. Remember, Prague salt is 94% table salt, so you are actually brining with both nitrite and sodium chloride.
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docblonder and Meathead I am totally confused now. docblonder when I use your calculator for a 1.5lb of meat it determines I need 2.5 Tbs of Morton kosher salt. https://genuineideas.com/ArticlesInd...alculator.html Then I go to Meathead write up on Dry Brining Easier and Less Wasteful... and he says to used 1 1/2 tsps. per pound of meat. I have used his 1 1/2 tsps. and found it to be about perfect. What is the difference. There is a big difference in 2T and 1t
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Moving on, the discrepancy lies in the fact that Blonder's calculator at this link is a wet brine, whereas Meathead's Dry Brine article is about, well..dry..brining. Wet brining may use a LOT more salt, but you pull it out after x-amount of time so it doesn't absorb too much. Dry brining is a done deal, so uses a specific amount and done.
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docblonder calculator also allows you to set the desired salt level in the meat. That's the part you're missing. Doc's calculator starts at a 5% salt level, pretty sure that wasn't the level that Meathead is going for.Last edited by pkadare; October 8, 2019, 12:09 AM.
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pkadare I redid it at 2.5% this morning. See my post below. Still extremely high.If you are looking wet cure meat with sodium nitrate powder, read this article first.
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mountainsmoker The calculator is for WET CURING with nitrite aka Prague Powder #1. CURING is very different from brining. Dry brining is different from wet brining.
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Meathead and [USER="24"]Huskee[/U SER] I chose dry bine in docblonder calculator Please, please go to the reference I give and check it out. There is no reference of curing only of brining and no reference of Praque #1 or any other curing salt
Here are my test numbers, 2.5% salt meat leve, I have redone them from the 5% to of last night to 2.5% to be more realistic. The 1.5lb. boneless rib eye, and chose dry brine. The result was 1.2 T still far more than the 3/4 tsp suggested by Meathead
Again here is the formula; https://genuineideas.com/ArticlesInd...alculator.html
docblonder does mention his article on curing with sodium nitrate power, but that is all. "If you are looking wet cure meat with sodium nitrate powder, read this article first."Last edited by mountainsmoker; October 8, 2019, 09:54 AM.
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