I was looking over the cure/lb of meat chart on the recipe site and was curious about the rule of thumb concerning volumes when using it in a brine. From some of the recipes I've seen and from some of the things I've read on this forum, if you're putting it in liquid you can/should use considerably more. Is there a measurement rule to follow, like x tsp of cure #1 to x oz liquid or is it still based on the amount of meat?
My reason for asking is I'm cooking a turkey next weekend and will be starting the smoke and cook on some lower temps so I don't want the bird in the danger zone for that long without some kind of cure in the brine. I don't know how big the bird is yet. I'm smoking it at my parents and they have yet to pick one up. I'll probably be between 13 - 18 lbs.
I use a salinometer and shoot for a reading between 21 and 25, this corresponds to about 5.55% to 6.68% concentration. There are other recipes that range from 17 to 26. Usually the saltier the solution the less time you leave in the brine, but you also need to make sure it works its way into the meat all the way to the bone. This is why it's best to inject with an amount equal to 10% the birds weight, that way you minimize the risk.
As for the amount of cure #1, that also varies. I've seen reliable recipes that call from 1.5 oz. to 3 oz. per gallon of water. If you are smoking your turkey at 225°F or higher, you are safe not using a cure. If you want to use a cure I would use 3 oz. (6 tablespoons) per gallon; that is the amount I use for large cuts of meat, such as hams. For that size turkey as Kevin stated, inject with brine that is 10% of the amount of the green weight.
awesome. Thanks fellas.
I forgot to mention, if your brine recipe doesn't already call for cure #1 reduce your salt by an equal amount of cure #1; by weight. You can use volume if the brine is using pickling/canning or pure salt, but you can't go by volume if it is kosher salt.