Sweeter than sweet cure
brandekm last edited by
Does anyone on hear have any experience with the sweeter than sweet cure? I kind of jumped into curing a turkey and could use some input from you guys. My butcher gave me enough cure to do 2 gallons of water he said but while researching it seems to be on the light side. It came out to about 2 cups worth but everything I’ve read says 1.75lbs to 1 gallon of water. I took what I had and mixed it to 2 gallons and injected the bird with that solution and submerged it in the rest. Am I on the right track or did I screw the pooch on this one?
On injecting a turkey, 1.75 lb of Sweeter Than Sweet Cure to 1 gallon of water is perfect for an injection. For the cover brine then, you actually only need a 50% strength solution of the injection, so that would be 1.75 lb to 2 gallons of water (or 0.875 lb of cure per 1 gallon) and hold it in the cover brine overnight or 12 hours or so, then go to smoking!
If the cover brine is the full strength solution, same as the injection, it may be a bit saltier, but I don’t think you will ruin anything. You could add a little extra water for the rest of the soak too.
Good luck on the turkey and let us know if you have any other questions!
brandekm last edited by
Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.