Hi All - just found your community and excited to join in! I have a question that I am hoping you might be able to help with.
I am doing a pastrami (first time curing) and was loosely following the directions I found online from All Things BBQ.I made a brine of 1g water with 4tsp Prague #1 and have been brining for 10 days.
Question is this. The weight of the brisket today (after brining for 10 days) is 8.5lbs I didn’t weigh it to start. Is the 4tsps enough salt?
Also, at one point after not checking for 2-3 days I went down to the fridge and noticed a 1/2 inch of the tip of the meat was out of the brine. I added 1-2 cups of tap water (not boiled) and then left it.
Thinking now this attempt might be ruined by the exposure od the tip and/or tap water and it would be better safe than sorry and chuck it.
What are your thoughts?
Thanks for any guidance!!
I am doing a pastrami (first time curing) and was loosely following the directions I found online from All Things BBQ.I made a brine of 1g water with 4tsp Prague #1 and have been brining for 10 days.
Question is this. The weight of the brisket today (after brining for 10 days) is 8.5lbs I didn’t weigh it to start. Is the 4tsps enough salt?
Also, at one point after not checking for 2-3 days I went down to the fridge and noticed a 1/2 inch of the tip of the meat was out of the brine. I added 1-2 cups of tap water (not boiled) and then left it.
Thinking now this attempt might be ruined by the exposure od the tip and/or tap water and it would be better safe than sorry and chuck it.
What are your thoughts?
Thanks for any guidance!!