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    Mortons smoke flavored sugar cure

    I know this product has been discontinued but I still have a 7.5# bag. Does anyone have a good knowledge on why this was only recommended for dry curing and why you couldn’t use it in a brine for the curing salt? If a person could would the amount used be equivalent to the curing salt portion?
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    Beef - Corned Beef and Pastrami

    I’m a Knewby to brining pastrami, but years ago purchased a bag of now discontinued Morton’s smoke flavored sugar cure. My ? is could this be substituted for the curing salt even though it’s not recommended for brining and if so how much per gallon?
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