- Joined Dec 9, 2012
Wanted to ask what the corned beef/pastrami makers here use in their brine. I use Pop's brine and add pickilibg spice. The amount of pickling spice has me scratching my head. Can't remember how much spice I used last time I made it (write things down, dummy lol). I got the pickling spice from Atlantic Spice Co and their recommendation on the package is 2-3 TBS per quart of H2O. Seems like a lot to me. Any thoughts? Thanks.