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Curing Brisket Point and Flat
Thanks for the help Sir! Yes, cure #1 with 6.25% sodium nitrite (no nitrate). I had found a recipe that mimicked Pop’s, and I thought 1 oz for one gallon of water was the key to success. I did more reading after, and saw a lot of conflicting information. If I would have known more when I...- Dino Rib Man
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Curing Brisket Point and Flat
Evening all! I started curing a brisket point and flat in a ziploc with 1 gallon of water and 1oz of sure cure. I am guessing that the meat was ~13lb going in. Is this within the safe level for sodium nitrite? Thanks! Tyler Reddington- Dino Rib Man
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- cure #1 curing curing beef
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- Forum: For New Members
