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    Safe to Eat? Pastrami

    Sorry, .25% Cure #1. I put .0025 because that's what I multiplied the total weight of the meat to get the amount of grams of cure #1 I would need. Fridge temp says 39. Stuck a wooden chopstick in the middle, doesn't smell sour but there's some kind of smell that I can't exactly describe very...
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    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...
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    Pink Salt Percentage for Pastrami

    Thanks, appreciate all the help. I bought the following scale, looks like it's good enough for the job. If anyone recommends a different one, I'll check it out. https://www.amazon.com/Weigh-Gram-Digital-Jewelry-Kitchen/dp/B06Y61YW7S/
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    Pink Salt Percentage for Pastrami

    Yeah if 4g of cure#1 was used and you're rounding up.
  5. P

    Pink Salt Percentage for Pastrami

    1037g piece of tri-tip, I used 3-4g of cure#1 and 2% salt(including cure#1) plus 2% sugar. It's been in average fridge temperature.
  6. P

    Pink Salt Percentage for Pastrami

    Makes sense, USDA probably erring on the side of extreme safety. I wonder how far you could push the ppm of nitrite before it became a problem... I currently have my tri-trip in the fridge, it only weighs 1037g. Is it best I still wait the 14 days before smoking and steaming or can I take it...
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    Pink Salt Percentage for Pastrami

    Interesting. Just so we're on the same page. Let's say I used .39% Cure#1 which comes out to 241ppm. You're saying after curing for 14 days, cooking, that I have absolutely nothing to worry about because practically all the nitrites will be gone? Then why is the recommended limit of Nitrite 200ppm?
  8. P

    Pink Salt Percentage for Pastrami

    Just out of cure-iosity what happens if you eat Pastrami with 241ppm Cure#1? Is one bite ok...
  9. P

    Pink Salt Percentage for Pastrami

    I'm going to order a gram scale soon. Just to confirm if it was accidentally 4g at 241ppm then it's fine since the real max is 256ppm?
  10. P

    Pink Salt Percentage for Pastrami

    Appreciate the responses from everyone, I went with 3g. Just to ask, what if my scale wasn't accurate and it was accidentally 4g. Would that be a start over situation? I believe that would be 241ppm.
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    Pink Salt Percentage for Pastrami

    I have a piece of tri tip weighing 1037g. I'm thinking of doing the following dry cure: 2% salt, 2% sugar, and .25% Cure#1. The only problem is the Cure#1 comes out to 2.59g. My scale isn't that accurate, should I just go down to 2g or up 3g? Or I could buy a gram scale...
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    Pink Salt Percentage for Pastrami

    I don't want to misquote SmokinEdge, please correct me if I do. It seemed like he was saying a cover brine is not predictable because at some random point the uptake of salt + cure#1 will stop. It could be 8%, 10%, or 14% but at some random point it will happen and your meat will be not properly...
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    Pink Salt Percentage for Pastrami

    Alright, well last question for you guys if you're not too tired of them. When using a dry cure is it safe to put the meat with the cure in a vacuum sealed bag and let it sit for 14-15 days sealed in the fridge?
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    Pink Salt Percentage for Pastrami

    If I was to try what seems the most comfortable it would definitely be the dry cure/dry brine method. It makes the most intuitive, practical, and technical sense. I understand you never said cover brines don't work, but in my mind if someone says something is random that's more or less the same...
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    Pink Salt Percentage for Pastrami

    Appreciate the thorough reply, everything you wrote makes technical sense. Practically though, what I keep seeing over and over seems to indicate cover brines do work very well and unless my own eyes are wrong(very possible), it seems like a piece of meat in a cover brine will at some point take...
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    Pink Salt Percentage for Pastrami

    Thanks! This leads me back to my previous question, I thought a cover brine where the water is factored with the weight of the meat would be considered what people refer to on here as the equalization method? But you seem to implying that the only true equalization method is either dry rubbing...
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    Pink Salt Percentage for Pastrami

    Appreciate the advice. I'm just asking questions, not doing anything yet for now.
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    Pink Salt Percentage for Pastrami

    I appreciate the information! I guess my question is, I thought a cover brine where the water is factored with the weight of the meat would be considered what people refer to on here as the equalization method? But you seem to implying that the only true equalization method is either dry...
  19. P

    Pink Salt Percentage for Pastrami

    Recipe #2 was injected and in the cover brine for 4-5 days, also salt plus sugar were at 4% weight of meat plus water. Would that make it unsafe at some point compared to recipe #1? I guess I'm trying to understand the important distinctions between both methods, because the results in recipe #2...
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    Pink Salt Percentage for Pastrami

    Appreciate the responses, but I was wondering about about the differences that could happen from recipe (1) which uses .25% cure 1 and recipe (2) which uses .50% cure 1...
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