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pops brine for corned beef???

post #1 of 12
Thread Starter 
I have used pops a lot. But if I wanted to brine to then make pastrami do I add anything to pops? I see pickling spices in a lot of recipes.
post #2 of 12

I haven't made corned beef but here is a thread from Dave Omak.

 

http://www.smokingmeatforums.com/t/111633/pastrami-from-scratch-using-pops-brining-method

post #3 of 12

I have used Pops brine for corned beef before and I've just added pickling spices to it!

post #4 of 12

The last batch I made I used pop's brine and added pickling spices to it. Turned out great!

post #5 of 12
Thread Starter 
How much?
post #6 of 12

I use 2 rounded tablespoons per gallon of brine!

post #7 of 12
Thread Starter 
I see some guys pastrami comes out more pink than others. Are they using more cure? I read you can use up to 5 TBL of cure in pops brine. Should I use 3??
post #8 of 12

I use 1 1/2 TBSP!   There are guys more educated on that than me here!  I'm sure one will be along shortly!

What I really like about his brine is if you have to let it set a week longer no problem!

post #9 of 12
Quote:
Originally Posted by dwaytkus View Post

I see some guys pastrami comes out more pink than others. Are they using more cure? I read you can use up to 5 TBL of cure in pops brine. Should I use 3??

Use the amount of cure specified...    Always follow the recipe......   The meat will turn pink when heat is applied....  The amount of cure is there to "eliminate" the  possibility of botulism.....  More cure is not better......    Different colors of pink meat is probably different cuts of meat.....   Color is not the final test..... Taste is the final test.....   

 

 for every 1 gallon of water, add:

 

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda®

1 cup brown sugar or Splenda® brown sugar mix

1 tbsp cure no. 1 pink salt

 

post #10 of 12

The cure makes beef look more red than it does pork. I cured some venison last fall and it was red enough I wondered if put 2 TBS of cure in it. 1 TBS like the recipe says is perfect IMHO.

post #11 of 12
Thread Starter 
Thanks guys!
post #12 of 12
Kind of an old thread but in my research I was wondering if you guys soaked your pops brined corn beef to desalinate before making it into pastrami?
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