I make a lot of corned beef and use the #1 pink salt-dq#1/prague powder etc as directed on the package. My corned beef always tastes great but is only red on the outer edges.
In some books the amount of pink salt per gallon seems to be 4 or 5 times what salt suppliers recomend for the nitrite laced salt.
Could you comment on this.
BTW I ALWAYS PUMP THE MEAT WHEN BRINING UNLESS INSTRUCTIONS STATE OTHERWISE
Scotty
In some books the amount of pink salt per gallon seems to be 4 or 5 times what salt suppliers recomend for the nitrite laced salt.
Could you comment on this.
BTW I ALWAYS PUMP THE MEAT WHEN BRINING UNLESS INSTRUCTIONS STATE OTHERWISE
Scotty