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17 hours ago, gfweb said:Brine curing time varies with the thickness of the meat.
And temperature of the meat, brine, etc.
And density of the meat muscle.
And connective tissue in or on the meat.
And fat in or on the meat.
And orientation of the muscle fibers.
And strength of the brine.
FWIW, here is a post of mine on equilibrium brining and a link to my curing calculator:
https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/
16 hours ago, gfweb said:Brine curing time varies with the thickness of the meat.
And temperature of the meat, brine, etc.
And density of the meat muscle.
And connective tissue in or on the meat.
And fat in or on the meat.
And orientation of the muscle fibers.
And strength of the brine.
FWIW, here a post of mine on equilibrium brining and a link to my curing calculator:
https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/
