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pastrami brine troubleshooting
Hoping someone can help or have some advice... I made a recipe for pastrami with an equilibrium brine... 4130g/9.5lb brisket (i separated the point and flat) and 10L of water with 1.5% salt (214g) and 0.25% Prague#1 (35g). I let it sit for 9 days.. maybe I should have done 5?... washed it...- arqkay
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- Forum: General Discussion
