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Recent content by PinkSaltPastrami

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    Safe to Eat? Pastrami

    Sorry, .25% Cure #1. I put .0025 because that's what I multiplied the total weight of the meat to get the amount of grams of cure #1 I would need. Fridge temp says 39. Stuck a wooden chopstick in the middle, doesn't smell sour but there's some kind of smell that I can't exactly describe very...
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    Safe to Eat? Pastrami

    I've been dry curing this for exactly 16 days, wedged in a ziplock very tightly. Cure is 2% brown sugar, 1.8% salt, and .0025% pink salt #1. Meat weight was 1214g. When I took it out of the ziplock there was a bunch of what looked like slime, and then smelling the meat it has a slightly sour...
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    Pink Salt Percentage for Pastrami

    Thanks, appreciate all the help. I bought the following scale, looks like it's good enough for the job. If anyone recommends a different one, I'll check it out. https://www.amazon.com/Weigh-Gram-Digital-Jewelry-Kitchen/dp/B06Y61YW7S/
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    Pink Salt Percentage for Pastrami

    Yeah if 4g of cure#1 was used and you're rounding up.
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    Pink Salt Percentage for Pastrami

    1037g piece of tri-tip, I used 3-4g of cure#1 and 2% salt(including cure#1) plus 2% sugar. It's been in average fridge temperature.
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    Pink Salt Percentage for Pastrami

    Makes sense, USDA probably erring on the side of extreme safety. I wonder how far you could push the ppm of nitrite before it became a problem... I currently have my tri-trip in the fridge, it only weighs 1037g. Is it best I still wait the 14 days before smoking and steaming or can I take it...
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    Pink Salt Percentage for Pastrami

    Interesting. Just so we're on the same page. Let's say I used .39% Cure#1 which comes out to 241ppm. You're saying after curing for 14 days, cooking, that I have absolutely nothing to worry about because practically all the nitrites will be gone? Then why is the recommended limit of Nitrite 200ppm?
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    Pink Salt Percentage for Pastrami

    Just out of cure-iosity what happens if you eat Pastrami with 241ppm Cure#1? Is one bite ok...
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    Pink Salt Percentage for Pastrami

    I'm going to order a gram scale soon. Just to confirm if it was accidentally 4g at 241ppm then it's fine since the real max is 256ppm?
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    Pink Salt Percentage for Pastrami

    Appreciate the responses from everyone, I went with 3g. Just to ask, what if my scale wasn't accurate and it was accidentally 4g. Would that be a start over situation? I believe that would be 241ppm.
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    Pink Salt Percentage for Pastrami

    I have a piece of tri tip weighing 1037g. I'm thinking of doing the following dry cure: 2% salt, 2% sugar, and .25% Cure#1. The only problem is the Cure#1 comes out to 2.59g. My scale isn't that accurate, should I just go down to 2g or up 3g? Or I could buy a gram scale...
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    Pink Salt Percentage for Pastrami

    I don't want to misquote SmokinEdge, please correct me if I do. It seemed like he was saying a cover brine is not predictable because at some random point the uptake of salt + cure#1 will stop. It could be 8%, 10%, or 14% but at some random point it will happen and your meat will be not properly...
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    Pink Salt Percentage for Pastrami

    Alright, well last question for you guys if you're not too tired of them. When using a dry cure is it safe to put the meat with the cure in a vacuum sealed bag and let it sit for 14-15 days sealed in the fridge?
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    Pink Salt Percentage for Pastrami

    If I was to try what seems the most comfortable it would definitely be the dry cure/dry brine method. It makes the most intuitive, practical, and technical sense. I understand you never said cover brines don't work, but in my mind if someone says something is random that's more or less the same...
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    Pink Salt Percentage for Pastrami

    Appreciate the thorough reply, everything you wrote makes technical sense. Practically though, what I keep seeing over and over seems to indicate cover brines do work very well and unless my own eyes are wrong(very possible), it seems like a piece of meat in a cover brine will at some point take...
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