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Duvel

Duvel

3 minutes ago, &roid said:

Thanks @Duvel - I’m a bit of a fumbling amateur when it comes to nitrite curing so good to sense check it. 
 

I might well try a dry brine next time - do you have some proportions that you use for this technique?

 

I use 28 g of NPS (again, that is 0.5% nitrite, rest regular salt) per kg of meat. I mix the NPS with whatever else needs to go in (spices, sugar) and seal in a vaccum bag. Leave for [(1 day per cm meat "height") plus two days] in the fridge, turn upside down daily.  

Duvel

Duvel

3 minutes ago, &roid said:

Thanks @Duvel - I’m a bit of a fumbling amateur when it comes to nitrite curing so good to sense check it. 
 

I might well try a dry brine next time - do you have some proportions that you use for this technique?

 

I use 28 g of NPS (again, that is 0.5% nitrite, rest regular salt) per kg of meat. I mix the NPS with whatever else needs to go in (spices, sugar) and seal in a vaccum bag. Leave for [(1 day per cm meat "height") plus two days] in the fridge, turn uside down daily.  

Duvel

Duvel

Just now, &roid said:

Thanks @Duvel - I’m a bit of a fumbling amateur when it comes to nitrite curing so good to sense check it. 
 

I might well try a dry brine next time - do you have some proportions that you use for this technique?

 

I use 28 g of NPS (again, that is 0.5 nitrite, rest regular salt) per kg of meat. I mix the NPS with whatever else needs to go in (spices, sugar) and seal in a vaccum bag. Leave for [(1 day per cm meat "height") plus two days] in the fridge, turn uside down daily.  

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