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Thank you for the reply. Hoping this will be the last question, then I will leave you folks alone for a until my next experiment :emoji_wink: But what's the deal with the pump? My initial reading after looking through the forum is that this is injection that has been measured ahead of time and...

Can anyone elaborate on the 3.84 ounces a gallon threshold? Like, is that well established? The reason I ask is because I am using that figure to convince myself that, worst case, my brine is well within the safe range. That said, I am going to just use pops brine with future corned beefs...

Thanks for the replies everyone! Today will be day 5 in the brine, any thoughts on if that will be too far along to go with further dilution? I intended to make a pastrami with it, so if I can salvage it, I will be smoking it at 225 F. I hope I am not way off base with this, but right now I...

Hello everyone, This is my first post and I apologize ahead of time if this isn't the right place for my question. I started curing a 2 lbs brisket the other day and using a reputable calculator I made a brine using a half gallon of water and what I thought was a a teaspoon of Prague powder...