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  1. S

    Help! May not have added enough curing salt.

    So I may not have added enough curing salt to my brisket that I am turning into pastrami. I added 13 g of speed cure, the brisket was 11lbs and I added 16 cups of water to the wet brine. I used some online calculators after and noticed I should have used around 17g. Do you think it would be...
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