Brining & Curing

LESS IS MORE. It is better to place the pumping needle into the product numerous times in a close pattern with small pumps rather than widely spaced needle places with large pumps. The closer the needles are inserted the less chance of black spot (under cured meat sections ) in the product . It also reduces shrinkage. Blowing the product up like a balloon does not give a quality product.

To put it simply, Standard Kwikurit™ (Corned Meat Cure) is a combination of salt & sodium nitrite. There are many brands of cure on the market now, and mostly are the same and would do the same job. However, in other countries, there are different types of cure available such as “Praque Powder” or “Insta Cure™”, these cures are “brand names and often referred to in many recipe books we sell and really at the end of the day, would produce the same end result. The contents of these cures are sometimes slightly different and in some cases there is a #1 and #2 version. Kwikurit™ is a simple and safe formula to use, as long as the correct quantities are used (which is clearly stated on the packaging), there should be no difference.

Kwikurit™ is sold in many different formulas to suit the product you wish to make. Any cure can be used in any meats; however, some cures produce a better and more tastier result when used in the recommended meat type for each cure. E.g. Ham & Bacon Kwikurit™ will produce a more tastier result for hams & bacon, however, Standard Kwikurit™ can be used to make hams & bacon.

Some older recipes will ask you to use “saltpeter” or sodium nitrate. These formulas are now illegal to use in food products being that the raw strength is too high and dangerous. We will always recommended for you to use commercial cures for all cured meats. Saltpeter can easily be substituted with Kwikurit™ – just follow the instructions.

A Salinometer is an instrument used to measure the density of salt in brine. It is simply a glass tube specially weighted to give an accurate salt level for brine. Some people say they use a potato, but the inaccuracy of using a potato can sometimes ruin a whole project. So we say the best tool is the Salinometer.

Simply place the Salinometer into the brine mix and wait for it to settle. On the side of the Salinometer should be a chart. Where the water level is in line with the chart, is the correct reading of the brine density.

Some Salinometers work in °C and some in °F. It doesn’t matter what one you have as long as you have a conversion chart handy when making your brine as some recipes may use either measurement.