Maynard Davies brines

Recipes and techniques using brine.

Maynard Davies brines

Postby soulman1995 » Wed Feb 23, 2011 8:58 pm

Hello all,

This is my first post, though I have loved this forum for a good while. My question refers to Maynard's brine cures. I live in the U.S. and have started a meat business, so I must have recipes on file with the state. I use cure #2 (5.67% sodium nitrite 3.63% sodium nitrate) for my salumi and its great.

My questions are, Can I convert his recipes to ones using cure #2?, or Should I use the saltpeter on its own? In his book the Quaker recipe uses half the salt and saltpeter, can this be applied to other recipes? has anyone used these recipes and do they like the saltiness or sweetness.

It would seem slightly over 7 grams saltpeter(potasium nitrate) would cure 30#s of meat, yet some info says slightly over 1 gram per pound of sodium nitrate would do the same.

I am confused and would love any help. thanks so much to everyone on this forum, Mike
soulman1995
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