Lisa Nguyen
@lisanguyen • 3,000,000 subscribers
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Replying to @johnjeej Yes my voice is stuffy. I’m getting over a cold and this is as good as it gets for now. Here’s the brine I used. Everything is a percentage of whatever your meat weighs. Water 50% Kosher salt 4.1% Curing salt (pink salt) 0.37% Brown sugar 1.5% 2 Tbsp pickling spice 8 cloves garlic, smashed Mine was 4,275g so that came out to 2,138g water, 176g salt, 16g cure, 64g sugar. I split that water between water and ice so the brine was cold before it went on the meat. Curing salt is also sold as Prague powder or Cure #1. It’s not the same as Himalayan pink salt. Already ordered the meat for round two. I’ll brine one for 3 weeks with some changes to the cooking process. The second one will be brined for 7 days, timed so they both finish the same day for a comparison.
Lisa Nguyen724,600 次观看 • 1 个月前
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