Recent content by gphil

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  1. gphil

    Cure Calculator/ Water Amount

    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...
  2. gphil

    Cure Calculator/ Water Amount

    Thanks for the help.
  3. gphil

    Cure Calculator/ Water Amount

    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.
  4. gphil

    Cure Calculator/ Water Amount

    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...
  5. gphil

    Thanks

    Thanks
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  6. gphil

    Al: Planning on curing a pork loin to make Pea Meal bacon and had a quick ?. The presets in the...

    Al: Planning on curing a pork loin to make Pea Meal bacon and had a quick ?. The presets in the cure calculator(i.e. salt and sugar) are they the standard for curing pork belly or should I change them for the loin. And because it is a pork loin do I still have to cure it for 2wks. Thanks
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  7. gphil

    PASTRAMI FROM SCRATCH ON THE LANG

    Thanks - will do..
  8. gphil

    PASTRAMI FROM SCRATCH ON THE LANG

    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
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