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.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?