Sweeter than sweet cure



  • 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?


  • Admin

    @brandekm
    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!



  • @austin
    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.


Log in to reply
 


Recent Posts

  • E

    @Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.

    read more
  • @akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing

    Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall

    read more
  • @mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.

    The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?

    Rueben is awesome, you will love that! Even better with some sauerkraut

    read more

Recent Topics


Who's Online [Full List]

18 users active right now (2 members and 16 guests).
Tex_77, macsinsac, knifemaker3, craigrice, Brianh, Joe Hell, trussguy1

Board Statistics

Our members have made a total of 8.2k posts in 1.5k topics.
We currently have 5.8k members registered.
Please welcome our newest member, michaels1.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

23
Online

5.8k
Users

1.5k
Topics

8.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). 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.