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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
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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