2/3 cup cure #1 for corned beef

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

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



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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.
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