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Thanks All - the water was hot, just off boil. I made the decision last night that botulism isn’t the gift I want to give for the holidays, so chalked it up to a learning experience and chucked the pastrami. Going to try again in the new year, but thankfully I found this community to ensure the...

The brisket weighed 8.5lbs after brining for 10 days. I didn’t weigh it to start however, cause I didn’t realize the Prague powder was tied to weight. I boiled 4L/1 quart water and added: 1.5 cups Kosher salt 1 cup white sugar 4 tsp curing salt 10 cloves fresh garlic 1/4 cup of pickling spice...

Hi All - just found your community and excited to join in! I have a question that I am hoping you might be able to help with. I am doing a pastrami (first time curing) and was loosely following the directions I found online from All Things BBQ.I made a brine of 1g water with 4tsp Prague #1 and...