i used 1 1/4 tsp on my 6 lb brisket.
i prefer my montreal smoked meat and pastrami cold and thin sliced so i will be changing the cooking process. the last time i made pastrami i used a wet brine then smoked to IT 195. wrapped in foil for 1/2 hr then into fridge till next afternoon used neighbours meat slicer to cut it all up. family loved it. i plan on doing the same thing with this montreal smoked meat.
so you used 4 tsp of instacure? is it ok to eat like that?
doesnt sodium nitrite have a more powerful salt taste than kosher salt? maybe this added to the salt flav.