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Corned beef brine

bobrap

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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.
 

bobrap

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If I remember correctly, that's about what I used before. Maybe a bit more. 16 TBS for 2 gal brine? Way too much I think.
 

Steve H

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I would only use about 3 tbs as well. Pretty strong stuff.
 

pops6927

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I think I used 2 tbsp the last time I made it, without checking my notes.
 
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smokerjim

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I used pop's brine last year when I made some, if I remember right I used 2 tablespoons per gallon. one of these years i'll start writing things down and remember where I hid it so i'll know where I put it.
 

SmokinAl

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I just pour some in, but usually do a dry cure for pastrami. I like the texture of the meat better than a wet brine.
Al
 

bobrap

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I used pop's brine last year when I made some, if I remember right I used 2 tablespoons per gallon. one of these years i'll start writing things down and remember where I hid it so i'll know where I put it.
LOL. Sounds just like me! I have a buddy who is an avid baker and writes everything down. I made some Kielbasi one time and I told him I wrote the whole process down. He started laughing and bought me a beer! :emoji_laughing:
 

bobrap

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Thanks for the responses everybody. Really appreciate the help/recommendations.
 

HalfSmoked

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I just pour some in, but usually do a dry cure for pastrami. I like the texture of the meat better than a wet brine.
Al
So what is your dry cure Al?
Is it posted somewhere in the forum?

Warren
 

SmokinAl

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So what is your dry cure Al?
Is it posted somewhere in the forum?

Warren
It's in this thread Warren.
Al
 

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