i put my meat in yesterday, should i empty it out and do the eq brine? or just use the one i did already?
aka Brine: 1 Gallon Water 350g salt 350 brown sugar 42g pink salt " (i did a little less salt and like i said earlier around 7 tsp if cure salt)
I decided to take a full brisket and put in a brine to make a pastrami.
I was following a recipe for the brine and it seem like he was putting a lot of pink salt in.
The pink salt bag says 1 tsp for 5lb of meat. Is this for dry brine or even for wet because i put in like 7 tsp for a gallon of...