2/3 cup cure #1 for corned beef

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
Found this recipe, Andrew Zimmern.

2/3 cups cure no mention of the exact amount of water. Seems a bit heavy handed...

367998a3a68f35751f577711ecf5ea02.jpg


0c15cd6742eb735369a243c6de8f260e.jpg







Sent from my iPhone using Tapatalk
 
  • Like
Reactions: daveomak
Another thing that concerns me is he says Prague powder cure or PINK SALT.

I get asked regularly if the Himalayan PINK SALT can be used... I'd bet someone has done it...
 
Wow. That's a pile of cure! I would almost wonder if that was a typo except that many of these recipe authors seem to build in a "safety factor" to prevent any possibility of food spoilage.
 
Ridiculous. He also doesn't mention how much water to use. I've brined brisket before using Pop's Brine recipe. Use 1 Tablespoon prague powder to each gallon of water, and you can't go wrong.
 
I'm no expert on curing meat and I'd like to hear from some. But that amount of Cure #1 seems way too excessive for a 10-12lb brisket. Unless you are curing it in a 10 gallon aquarium or something.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky