I decided to take a full brisket and put in a brine to make a pastrami.
I was following a recipe for the brine and it seem like he was putting a lot of pink salt in.
The pink salt bag says 1 tsp for 5lb of meat. Is this for dry brine or even for wet because i put in like 7 tsp for a gallon of...
I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick.
Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add?