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13
Brine Cure
Salting, or curing, reduces the moisture content of meat, retards formation of bacteria and adds
flavor as it is absorbed in the meat. When meats require 2 hours or less of curing they may be
kept at room temperature, otherwise they should be refrigerated.
Salt is the basic ingredient used in most seasonings and brines for smoking and curing foods.
Rock salt, pickling salt or canning salt are less expensive to use than iodized table.
Sugar is also a basic ingredient used in brines and dry cures—it is used during curing to
counteract the effects of salt. Sugar can be in the form of white or brown sugar, honey,
molasses or syrup—each imparts its own flavor.
Seasoning is more or less a matter of personal taste—spices can be used during or after the
curing process to give additional flavor to the meat or fish.
Stone crocks and glass or plastic containers are ideal containers for use in brining or storing
leftover brine. (Never use metal containers.)
Meat should be completely submerged in the brine. A weighted plate will be helpful to keep the
meat from coming to the surface of the brine.
Contents of the brine solution should be stirred occasionally with a wooden spoon. This is
called overhauling. When overhauling a large container of meat it is best to remove the meat
from the container, stir the brine, put meat back in container and pour the brine over meat,
weighing it down to keep meat completely submerged in the brine.
After a piece of meat or fish is removed from the brine solution it should be given a quick rinse
in fresh water and dried before smoking.
Sweet Pickle Brine
1 gal. water
2
1
⁄2 cups salt
1
⁄3 cup light brown sugar
1 tablespoon Liquid garlic
1 oz. pickling spices
Basic Brine
1 quart of water
1
⁄2 cup of salt
1
⁄2 cup light brown sugar
1
⁄2 teaspoon Liquid garlic
1
⁄2 teaspoon pepper
Dry cures can be used instead of a brine
solution. They are applied in a dry form
directly to the surface of the meat or fish.
Meats should be kept at 35° during dry
curing. Foods should be rinsed in fresh
water and dried before smoking.
Basic Dry Cure
2 cups salt
1
⁄2 cup sugar
Add spices and seasonings of your choice
to this mixture. Start with
1
⁄2 teaspoon of
each—experiment to find the combinations
you like best with the meat and fish you
smoke.