Pepper is basically added for flavor. See also a discussion thread about curing meat on the CastBoolits (14) website. 4 days is good for a thin cut; 7 – 8 days for a thick roast. Adding a small amount of baking soda (1 Tbs to 25 lbs of meat) to brine in warm weather was known to prevent it from spoiling. Brine tester is a must and a notebook for future reference will be of invaluable help. by Cat, May 2012 (photo, right, from Wikimedia Commons). You should be aware that the table is for maximum amount of nitrites (Cure 1) in the brine. eGForums.com (10) (scroll down to response by ‘slkinsey’) indicates that the white powdery mold (and its green or blue-green bloom) is a penicillium that helps protect the meat from bad molds, and is essential to the development of flavor in curing sausages, as it prevents rancidity. Flavor is amazing; the bit was just barely salty enough, so deeper into the cut would be even less so. sugar, 3 oz. Try to use a container whose size and shape will accomodate best the meat piece to use as little brine as possible. Curing solution should remain at temperatures no higher than 41° F (5° C) otherwise sugar will facilitate rapid fermentation and the development of meat spoiling microorganisms which is what we are trying to avoid in the first place. This method is just like that used for corned beef, although the added flavors will be different. If the brine is below 60° F subtract 1 degree for each 10° F from the observed salinometer reading before using table. With no salt present the reading will be 0. Always chill brine thoroughly before adding the meat. Another sources suggests rubbing with olive oil, but I think vinegar is a better option. Salt dissolves much faster in hot water and that is why some people boil wet brine, then clarify it, and refrigerate it one day before intended use. That is why it is a good idea to pre-cure your meat as it was done in dry curing. If you follow the 22 degree row to the right you will see in Column 3 that 0.513 lb of salt has to be added to 1 gallon of water to make 22 degree brine. I choose rosemary and juniper berries as the major flavors for both the brine- and dry-cure, as these are excellent for any gamey meat and I love the combination. saltpeter (potassium nitrate) and 4 ½ to 6 gals. Bad brine was nicknamed “Ropy” pickle and was stringy, sticky or slimy dripping from the fingers like syrup. Hundreds of recipes that can be found in books or on the Internet will conform to this formula. Basic brine has always been salt and water and all other ingredients are extras. For cover solution the solution might be reduced to 55 – 65° as the meat will be immersed in it for longer time. However, the type of meat, texture, and brine strength can all affect how long you need to cure the meat in a brine. Place brisket in a large bowl; pour brine over. There are two types of cures: wet and dry. You can use a dry cure, wet cure (brine) or a combination cure, and there are many variations on each of these. There is no difference between cane and beet sugar when used for curing. This method was developed before the days of refrigeration or easy access to ice for keeping meats cold. The white mold (and its green bloom) is in the Penicillium family and helps to protect the meat from toxic molds and other microbes. https://www.food.com/recipe/master-brine-recipe-for-meats-11266 To make brine put some water one into a suitable container, add some salt, insert a brine tester and read the scale. Vinegar also adds flavor to the product and is commonly used in marinades and barbecue sauces. Rotation helps meat to cure evenly. By using the above table you can not only control yourself making the brine but you can check whether other recipes conform to the government standards.