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Ok thanks. I did try it and it’s not salty tasting at all so I’m thinking I didn’t add quite that much. Will definately record every step from now on. Mind isn’t what it used to be.

it was bribed in about 5 qts of water them soaked 24 hrs in cold water. I’ve read so much now my mind is spinning a bit. Some say to add the weight of the water which would be closer to 10 tsp total I think. So much information. Just wondering if you can taste it, like if it will taste way too...

Quick question. Just wet brined a 14lb brisket to make pastrami currently on the smoker. I have a funny feeling I may have used too much cure but can’t remember should have wrote it down. Is there a way to tell after the fact if it has too much cure? I can’t remember if I used 3 tsp of #1...