Cold phosphate brine recipe

  • I’ve brined thick cut pork chops before using about 1/4 cup kosher salt and 1/4 cup white sugar in a gallon of water. Now I have learned here that cold phosphate will increase the juiciness. How much cold phosphate do I add to the gallon of water?

  • Walton's Employee

    @roosterndad Instead of basing it on the amount of water I would recommend that you base it on the amount of meat you are brinning. The ratio will be 2 oz of cold phosphate to 25 lb of meat. Do not go far beyond this or you could end up with a slightly soapy taste.

  • @Jonathon Thanks for the feedback. I’m confused how to measure since I’m putting 1 or 2 thick chops (maybe 1 3/4 lb total) in a gallon tub of water/brine. Seems I should put the phosphate in in an amount based on the gallon of water to create a certain chemical concentration. It seems to me I’d want the same chemical concentration in the gallon of water regardless of whether there was 2 pounds of meat or 10 pounds of meat. Can you explain?

  • Power User

    @roosterndad When I use the Pa’s Soluble Black Bull I will mix one gallon at a time but I do not add the cold phosphate ahead of time. Last night I started a Sous Vide deli style roast beef and added the recommended rate of phosphate based on the meat weight then dissolved in the amount of liquid I wanted to use for the injection/marinade. The total amount of liquid was just shy of two cups.

  • @roosterndad That’s correct… Base your additions on the weight of the meat and weight of the brine… May I suggest you reduce the brine amount to 50% the weight of the meat… Now you have ~2#'s chops and ~1# of water… Add all the extra ingredients based on 3#'s of stuff… You will need to use a zip bag…

  • Walton's Employee

    @roosterndad If you are looking for a ratio of cold phosphate to water then you would want to use .5 of a lb to 9.5 lb of water, this would be enough for 100 lb of meat at a 10% pump ratio, which would be the correct amount. So if you are doing a 10 lb batch it would .05 of cold phosphate and .95 of a lb of water.

    I normally don’t add cold phosphate by itself, I am adding it to an injection solution that I have already calculated the water for so I just add in the cold phosphate to that solution at the ratio of 2 oz per 25 lb of meat.

Log in to reply

Recent Posts

  • @Jonathon well since I haven’t seen the video drop, here’s some pizza dough for Pizza week!

    read more
  • @Retired-RailRoader they look tasty good job

    read more
  • R

    C7321CCD-97F4-4BC4-834B-3A60809D7EE3.jpeg 516A4C7B-ACCE-44A5-8110-BFC863B3994E.jpeg B72BD394-6FDB-4EAB-8F0A-CDEF436AC55A.jpeg 952E13F5-CEE5-4F5B-8564-AEEDBCA14159.jpeg
    I finally got around to try my hand at chicken sausage. I used Walton’s Supreme Pizza Bratwurst Seasoning with their hi temp mozzarella cheese. I ground up 3.5lbs of chicken thighs with some of the skin through a 4.5mm plate. Once the chicken was ground I added the Supreme Pizza Bratwurst Seasoning per Walton’s conversation chart. Instead of water I used low sodium chicken broth. With everything mixed I then mixed in the 7oz. of the hi temp cheese. I stuffed them into 24-26 sheep casings. Grilled a few up for dinner and the rest will be going in the freezer. Two things I will do a little different next time. I’ll reduce the amount of cheese as the cheese seemed to be the predominant flavor. I will also reduce the amount of liquid as it seems chicken needs less then pork or beef as the slurry was a little loose.

    read more

Recent Topics

Who's Online [Full List]

3 users active right now (0 members and 3 guests).

Board Statistics

Our members have made a total of 11.2k posts in 1.7k topics.
We currently have 7.6k members registered.
Please welcome our newest member, systemactivation.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.