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Recent content by jjp1991

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  1. jjp1991

    Prague Powder #1

    yes, this calculation does not take into consideration the total weight of the brine.  However, since the brine is actually heavier, when you add the sugar which dissolves, etc. the PPM goes down.  This is just a ballpark to show its still under 200 PPM.   Have also cross checked against the...
  2. jjp1991

    Prague Powder #1

    Appreciate the concern.  Here is another link that confirms that 4 oz per gallon is safe.  http://www.sausagemaker.com/productdocs/Breakdown_of_Nitrite_Level_in_Brine_with_InstaCure_%28Imperial%29.pdf Also, take a looks at pops recipe again.  It agrees that ~4 oz is the max.  
  3. jjp1991

    Prague Powder #1

    This is from pops recipe. It notes that the maximum is ~4 oz per gallon.  His recipe just uses a lesser amount.  Hope this helps.   First, let me make an important distinction:  the one "special" ingredient you use is a curing salt.  This is 93.75% plain salt, and 6.25% sodium nitrite. You are...
  4. jjp1991

    Prague Powder #1

    Great.  Thanks.  I really appreciate the info and the formula.  Hopefully the pastrami tastes good too!
  5. jjp1991

    Prague Powder #1

    3.5 gallons water 2 5/8 brown sugar 14 oz cure#1 3/4 cup of salt (in addition to the cure since the recipe called for 2 5/8 cups of salt for 3.5 gallons and the cure was less than two cups) thanks
  6. jjp1991

    Prague Powder #1

    Pops recipe includes salt and cure#1.  For the salt, I substituted cure#1, which is over 90% salt.  The nominal difference is in the amount of nitrate.  Looks like the bigger difference is the cost.  I would have saved money by following pops. Live and learn.  Let me know what you think. 
  7. jjp1991

    Prague Powder #1

    Check out this link.  It includes the text below that I've pasted in.  Based on this my 3.5 gallon brine using 14oz of cure #1 has 4oz/gallon which is below the maximum in the table, or 1lb vs 1.08lbs for a comparable 4 gallon brine which is also calculated in the text below.   Let me know what...
  8. jjp1991

    Prague Powder #1

    I used this recipe and substituted cure #1 where it called for salt.  http://www.foodnetwork.com/recipes/emeril-lagasse/beef-pastrami-recipe2.html
  9. jjp1991

    Prague Powder #1

    It was a 14 oz bag and I measured 3 gallons of water.  
  10. jjp1991

    Prague Powder #1

    Here's the link on Amazon. 
  11. jjp1991

    Prague Powder #1

    Thanks
  12. jjp1991

    Prague Powder #1

    Here's the link to the product on Amazon. 
  13. jjp1991

    Prague Powder #1

    BTW, don't see the link to pops brine.  Can you send?
  14. jjp1991

    Prague Powder #1

    Thanks.  I also checked the label on the curing salt and it did recommend a 24lb/100gallon mix for a 10% pump for injection which would translate to about 3/4 lb, or 12 oz, per 3 gallons.  Adding a bit more water to the brine just to be safe.  Thanks again for the follow-up.  
  15. jjp1991

    Prague Powder #1

    Thanks.  I appreciate the response.  I found additional info at the link below which clarifies that the 1 tsp for 5 lb is for a dry cure and that for a brine 4 oz per gallon is recommended.  Since I'm using 3 gallons, I should be okay.  Let me know if you think otherwise.  Here is the link to...
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