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I think Phil may be able to answer this one.
I would like to know the ingredient quantities to make up a standard (not pumping) brine using Supracure.
I have a few trotters and bits and pieces I want to cure for my Pea Soup stock.

wallie

Wallie

See

http://forum.sausagemaking.org/viewtopi ... 689&#40689

Phil

Phil

I am not pumping so is that recipe o/k just for a soaking brine?

Thanks
wallie

In a word NO!

I am not particularly keen to calculate a cure when definite figures for the nitrite/nitrate aren't available.

Assuming that the info John got is correct i.e. that nitrate and nitrite are between 1% and 1.5% then you could follow this method of Oddley's

http://forum.sausagemaking.org/viewtopi ... rine#35912

But use:
Water 850 gm
Salt 60 gm
Sugar 50 gm
Supracure 40 gm

...or multiples of this. Only use enough of the brine mix you make to equal half the weight of the meat.

This gives nitrate/nitrite levels between 133PPM and 200PPM at equilibrium. Within USA standards.

It may need soaking as at equilibrium it is, in theory, quite high salt.