2013年6月10日 · Tenderquick is treated with .5% sodium nitrate which is a curing agent and you never want to directly ingest (we use curing salt #1 which is 6.5% sodium nitrate for curing). Anything that has been cured with sodium nitrate should be throughly washed before rubbed, boiled, smoked, cooked, snorted, or whatever weird food thing you do.

2011年6月4日 · Keep in mind however, pickling salt has the consistency of table salt, and weighs more per cup or fluid ounce that Kosher salt. This is not as important in brines as it is in pickling or some other recipes, but to compensate, a good rule of thumb is one cup plus two tablespoons of Kosher salt will be equivalent to one cup of pickling salt (or ...

2007年6月23日 · I brought 3 quarts of water, 1 quart of apple cider and 2 cups of OJ to a rolling boil. I then added 1 cup of brown sugar, 1/2 cup of pickling salt (it dissolves faster than regular kosher and I'm trying to get rid of it), a 1/4 cup of regular Kosher and 2 Tablespoons (came to 1 oz by weight) of pink salt and a tablespoon of ground ginger.

2010年1月19日 · According to the Cook's Illustrated Magazine/America's Test Kitchen/Best Recipe Cookbook "guys", if you use Diamond Crystal Kosher Salt, double the amount of salt called for in a recipe. If you use Morton's Kosher Salt, use 1.5 times the amount of salt called for in a recipe. They found differences in the size of of the salt crystals between ...

2015年7月29日 · Just made my first batch of homemade bacon on Sunday. Used fresh pork belly and the 3% pickling salt, 1.5% sugar, and 0.25% Cure #1 I was very surprised to see just how little cure #1 is actually called for per slab of bacon! My slabs averaged 1.8-2 lbs per slab, which meant only 2-2.3 grams...

2011年5月9日 · What kind of salt is best for brines? Using it on Turkey and or Chicken. I only know of 3 kinds. Tabel salt...

2008年11月12日 · 1 cup Kosher salt 1 cup Brown Sugar ½ cup Tender Quick bay leaves pickling spice cloves 1 ½ gallons water fresh ham (bone-in) Dissolve salt, sugar, and Tender Quick in ½ gallon warm water. Add remaining water and ice if you want to …

2011年7月11日 · I highly recommend a simple dry brine with just salt for 12 to 24 hours. Then apply a dry rub just before throwing it on the cooker. A dry brine will draw liquid out of the bird. That liquid will then dissolve salt. Then the salted chicken juice will soak back into the bird. It gives you a chicken that tastes like chicken.

2004年11月7日 · 1 tsp salt 1/2 tsp fresh grated ginger root 1/4 cup veggie oil combine all ingrdients EXCEPT oil in a sauce pan. Bring to boil over medium heat. Reduce and simmer for 10 min. stirring often. remove from heat and let cool completely. Add oil and whisk to blend. Place whole pheasant in large plastic ziplock bag. Pour in marinade and turn to coat.

2012年2月28日 · 4. Calculate your salt and sugar based on the meat and water weight. I like 1.8% salt and 1% white sugar, but that is on the low end for most people. 5. Add the sugar and salt weight to the meat and water weight to get a total weight. 6. Use the total weight to calculate the amount of Cure #1 to use, which is .25% or 2.5 grams per kilograms.