Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
P
Safe to Eat? Pastrami
I've been dry curing this for exactly 16 days, wedged in a ziplock very tightly. Cure is 2% brown sugar, 1.8% salt, and .0025% pink salt #1. Meat weight was 1214g. When I took it out of the ziplock there was a bunch of what looked like slime, and then smelling the meat it has a slightly sour...- PinkSaltPastrami
- Thread
- Replies: 7
- Forum: Curing
-
P
Pink Salt Percentage for Pastrami
Hi Everyone, First time posting, and I was hoping to get a clear answer on the best percentage of pink salt to use when curing for pastrami. I thought I'd post what I've seen as reference and if anyone would be up for it to go through exactly the variation I think I'm seeing and what's ok or...- PinkSaltPastrami
- Thread
- Replies: 60
- Forum: Curing
