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gfweb

gfweb

1 hour ago, TdeV said:

 

Just brought home 4.4 lbs brisket. Could you please suggest quantities of spice(s)? How long do I dry brine?

 

Edited to add: where do I find curing salt? Does brand matter?

 

 

Salts penetrate at roughly 0.75 to 1 cm per day. (I've seen various numbers)They'll be coming in from both sides so the minimum time depends on thickness. A 1.5 cm thick meat would take a day for exp. 

 

Spices are larger molecules and not all that water soluble so they might take longer to enter or just stay on the surface. 

 

I generally dry brine for 3 days in the fridge. 

 

I use instacure #1 aka Prague powder 1 as curing salt. Supermarkets usually have a Mortons product called.. i think...pickling salt. I buy instacure #1 on Amazon. The mortons may be a little different than instacure...not sure

 

Ratios?  I'm seat of the pants. I use 1/2 tsp pink salt per half cup table salt. Spices are a tsp each per 1/2 cup of rub.  Might be way more nitrate than needed. 

 

I put it in a zip lock with air squeezed out and turn it daily in the fridge. 

 

 

gfweb

gfweb

1 hour ago, TdeV said:

 

Just brought home 4.4 lbs brisket. Could you please suggest quantities of spice(s)? How long do I dry brine?

 

Edited to add: where do I find curing salt? Does brand matter?

 

 

Salts penetrate at roughly 0.75 to 1 cm per day. (I've seen various numbers)They'll be coming in from both sides so the minimum time depends on thickness. A 1.5 cm thick meat would take a day for exp. 

 

Spices are larger molecules and not all that water soluble so they might take longer to enter or just stay on the surface. 

 

I generally dry brine for 3 days in the fridge. 

 

I use instacure #1 aka Prague powder 1 as curing salt. Supermarkets usually have a Mortons product called.. i think...pickling salt. I buy instacure #1 on Amazon 

 

Ratios?  I'm seat of the pants. I use 1/2 tsp pink salt per half cup table salt. Spices are a tsp each per 1/2 cup of rub.  Might be way more nitrate than needed. 

 

I usually use dry mustard, allspice, coriander,black pepper, garlic powder. 

 

I put it in a zip lock with air squeezed out and turn it daily in the fridge. 

 

 

gfweb

gfweb

1 hour ago, TdeV said:

 

Just brought home 4.4 lbs brisket. Could you please suggest quantities of spice(s)? How long do I dry brine?

 

Edited to add: where do I find curing salt? Does brand matter?

 

 

Salts penetrate at roughly 0.75 cm per day. (I've seen various numbers)They'll be coming in from both sides so the minimum time depends on thickness. A 1.5 cm thick meat would take a day for exp. 

 

Spices are larger molecules and not all that water soluble so they might take longer to enter or just stay on the surface. 

 

I generally dry brine for 3 days in the fridge. 

 

I use instacure #1 aka Prague powder 1 as curing salt. Supermarkets usually have a Mortons product called.. i think...pickling salt. I buy instacure #1 on Amazon 

 

Ratios?  I'm seat of the pants. I use 1/2 tsp pink salt per half cup table salt. Spices are a tsp each per 1/2 cup of rub.  Might be way more nitrate than needed. 

 

I usually use dry mustard, allspice, coriander,black pepper, garlic powder. 

 

I put it in a zip lock with air squeezed out and turn it daily in the fridge. 

 

 

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