Curing messed up?

[gnopiazza]

1st time trying and I may have read too many recipes. I have a 12lb brisket. Made the brine with a little over a gallon of water and used like 8 teaspoons of pink curing salt. Realized about 3 hours later, meat already soaking, that it may be too much. Emptied it and started over using 2 1/2 teaspoons of the curing salt and rinsed the brisket before putting it back in its new brine. Anyone have thoughts on of I already screwed it up so bad I should throw everything away?

 

[indaswamp]

You'll be fine...but you need 4 tsp. of cure. 12# brisket + 8.345# of water in 1 gallon = 20.345#
You need to add enough cure to treat 20.345#....this is an equalization cure so some of it will stay in the water, the rest will travel into the meat until the concentrations are equal.

 

[gnopiazza]

You'll be fine...but you need 4 tsp. of cure. 12# brisket + 8.345# of water in 1 gallon = 20.345#
You need to add enough cure to treat 20.345#....this is an equalization cure so some of it will stay in the water, the rest will travel into the meat until the concentrations are equal.

Thanks for the feedback!

 

[indaswamp]

No problem....I'm here to help and learn.