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    pastrami brine troubleshooting

    I did 2L water heated near boil to dissolve the salt, sugar, then tossed int the spices & toasted spices. Then poured the hot water over 8L/kg of ice; to melt it and keep the brine cold. I also maybe should have stirred the brine more frequently as the ice melted, or left the meat in longer in...
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    Hiya from the PNW!

    Hi there from the beautiful, often wet this time of year, and very fermentable pacific northwest us! Ran across this forum and seems like a lot a great info and people. I've done a bunch of basic short brining and smoking, but am dabbling into cured meats now. Avid brewer, judge, and coffee...
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    pastrami brine troubleshooting

    Thanks John; yes makes sense since it's the concentration controlling the max salt levels assuming the solution stays well mixed which it should. ppg should about 156 ppm... I did use ice in the beginning which took a several days to melt at my keizer temps, so I was wondering if it maybe over...
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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...
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