2:1 Old English Brine

Curing Beginners Guides, Frequently Asked Questions & Recipe Archive

2:1 Old English Brine

Postby saucisson » Thu Feb 02, 2012 10:50 am

Oddley wrote:New English Brine


IMPORTANT, ONLY USE THESE RATIOS
2 Parts Meat
1 Part Brine

Brine Ingredients
84.79 % - Water
0.21 % - Saltpetre (700 mg/Kg)
10 % - Salt (10.5% Brine concentration)
5 % Sugar

Method:
You may add to this brine any insoluble herbs spices you like ie: whole coriander seeds, whole bay leaves, whole juniper berries. Bring the water to a simmer and add all ingredients, including the insoluble ones. Leave to cool to room temperature. Meanwhile, allow your meat to come to room temperature, and leave it there for about an hour to encourage the lactic acid flora to grow. Find a tight fitting container of food grade plastic, You will need a tight fitting container, because most importantly you are using the brine, 1 part too 2 parts meat. Submerge the meat below the surface and keep it there with a plate or weight, of some kind. Now put it on the top shelf of the fridge, 5 - 6 deg C for 10 days per Kg of meat. Or at least 9 days. turning every other day.
Curing is not an exact science... So it's not a sin to bin.

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