Corned beef help!

[Rizzo86]

Hey guys so I have a problem, I think I may have used too much cure.

I have an elk roast that is about 2 inches thick and 4lbs 11oz and a b and p corned beef brine kit. It said to use 5L water and 125g of cure. No mention of meat weight. But it's an F.S. cure and that usually calls for 170g for 45.36kg! So which one do I go off of? Is the later for a dry rub cure only? When brining what ratio do I use? Cure to water or cure to meat?

I had it in the brine 9 days

 

[voyager 663rd]

15gm (~1T) cure per gallon of water. BUT can vary. Have a read:

Safe Amount of Cure#1 in Brine?

Hi! I'm trying, for the first time, to cure a second cut brisket (1.8 lbs.) to make pastrami. After curing the meat I'm planning to smoke it and then steam it. I followed a recipe from the Stanley Marianski book "Home Production of Quality Meats and Sausages" for a wet brine which calls for...

www.smokingmeatforums.com

 

[SmokinEdge]

All depends on the percentage amount of sodium nitrite in the cure mix.