2/3 cup cure #1 for corned beef

[dirtsailor2003]

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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[SmokinAl]

Man that's crazy!

That's like 10 TBS, right?

Al

 

[daveomak]

Great find ...   excellent example of "TV Hosts" recipes NOT to follow...  pts..

 

[crankybuzzard]

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...

 

[myownidaho]

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.

 

[mneeley490]

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.

 

[jcbigler]

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.