Title: BASIC CURING BRINE
Categories: Preserve Canning Info
Yield: 5 Servings
| 1 | ga | Water |
| 1 | lb | Fine sea salt |
| 1/4 | lb | Brown sugar |
| 1 | oz | Saltpeter |
Combine water, sea salt, brown sugar and saltpeter in a large saucepan or
stock pot. Bring to a boil, reduce heat and simmer for 5 minutes. Remove
from heat, add any seasonings and allow to cool. Place meat to be cured in
a crock; glass or plastic container of adequate size, and pour on brine.
Cure one day per pound of meat, more or less, depending on the meat. A
thick piece such as a leg of lamb may take longer. This cuts like spare
ribs may only need a few hours or overnight. After curing, rinse with fresh
water and pat dry before cooking.