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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...

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...

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...

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...