I just purchased a 3346 gram (that's 7 pound 6 oz) beef brisket that I would like to make into corned beef to eventually make pastrami. I know that curing salts (I have cure #1) have rules about ppm, so I want to be careful.
I need an as-exact-as-possible brine recipe so that I can be careful. I promise a tremendous amount of Q-View.
I searched for corned beef brines here, but all I could find were peoples saying, "I brined it and then...." without actually saying what the brine was. I also tried looking online, but recipes are all over the place, having anywhere from 1 teaspoon to 4 teaspoons of cure #1, and that to me is quite a spread.
I'd like to start this today, so any help is appreciated.
I need an as-exact-as-possible brine recipe so that I can be careful. I promise a tremendous amount of Q-View.
I searched for corned beef brines here, but all I could find were peoples saying, "I brined it and then...." without actually saying what the brine was. I also tried looking online, but recipes are all over the place, having anywhere from 1 teaspoon to 4 teaspoons of cure #1, and that to me is quite a spread.
I'd like to start this today, so any help is appreciated.
