Hello all,
I plan to cure some pork for tasso using the curing calculator this weekend. The curing calculator tells me how much Cure #1 to use, but I still have to pick a recipe for the salt and sugar to add to the Cure #1.
I'd like to control the salt level of my meat. Is there a standard salt percentage for the curing "brine"? I've seen references to a 6% solution for short brines of meat (such as overnight). Does this apply to curing meat for two or more days?
I'm planning to cure about 3 lbs of pork loin and 3 lbs of pork shoulder. Thanks in advance for the help.
I plan to cure some pork for tasso using the curing calculator this weekend. The curing calculator tells me how much Cure #1 to use, but I still have to pick a recipe for the salt and sugar to add to the Cure #1.
I'd like to control the salt level of my meat. Is there a standard salt percentage for the curing "brine"? I've seen references to a 6% solution for short brines of meat (such as overnight). Does this apply to curing meat for two or more days?
I'm planning to cure about 3 lbs of pork loin and 3 lbs of pork shoulder. Thanks in advance for the help.
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