Recent content by gphil

Thanks. Just finished brining a brisket flat to make pastrami and after12 days it really didn't have much of the traditional red colour. I know colour doesn't really make much of a taste difference in the meat; however, it was more for the look. It was a recipe that I found on the forum but who...

Thanks for the help.

OK. How did you get the 225 grams of water. Is it just somewhere between 25-50% of the 454 grams. In this particular case around 50% or half.

How do I calculate the amount of water needed for curing using the calculator. For example, if I use the calculator and input 5lbs/2267.95 grams and calculate I see my totals: Cure - 5.66 Salt - 40.05 Sugar - 22.68 for a total of 2336.3 grams. Is the total the amount used to calculate the...

Thanks - will do..

Al - just curious at what temp did you remove the brisket and does the can of soup just sit open in the pan. It's my first crack at this just want to make sure I get it right. Thanks... Glenn