Hello everyone, this is my first time posting so thankyou in adavance for all the help.
I have a recipe for a cover brine that I used on a 15Lb brisket that I don't feel is right. I left the brisket whole and it had a 1/4 inch fat trim on it. As of right now it has been in the brine for 4 days. Here is the brine recipe:
3 gal of water
2Lbs of salt
7oz of Insta-cure #1
After doing some reading here and using the USDA formula from the FSIS to determine the ppm it came out to almost 650ppm. Is this brisket salvageable? Or should I just toss it and try again?
I have a recipe for a cover brine that I used on a 15Lb brisket that I don't feel is right. I left the brisket whole and it had a 1/4 inch fat trim on it. As of right now it has been in the brine for 4 days. Here is the brine recipe:
3 gal of water
2Lbs of salt
7oz of Insta-cure #1
After doing some reading here and using the USDA formula from the FSIS to determine the ppm it came out to almost 650ppm. Is this brisket salvageable? Or should I just toss it and try again?