- Mar 27, 2017
- 3
- 10
Hi, I am curing some brisket for Pastrami with Prague Powder #1 for the first time. I looked up all the info and got a lot of help from this forum. However I made a mistake and don't know if its a big one.
I am Dry Curing 5lb and using Brine for 5.5lb, I used the recommended amount of Curing Salt but I forgot to add Kosher Salt (Or any other form of Salt) on both cures entirely.
Is this bad? Will they still cure? If it's a less salty pastrami, I'll have to go with that if it risks the curing process.
Also, I've read a lot of different opinions on curing time. My cuts are 2-2.5In thick, some articles and posts say 7 days while others go as far as 15 or 21. Im going for something between 7-10 days.
Does the curing time correlate with the redness?
It's a lot of questions but I'm really nervous about getting myself sick trying to make Pastrami.
Cheers!
I am Dry Curing 5lb and using Brine for 5.5lb, I used the recommended amount of Curing Salt but I forgot to add Kosher Salt (Or any other form of Salt) on both cures entirely.
Is this bad? Will they still cure? If it's a less salty pastrami, I'll have to go with that if it risks the curing process.
Also, I've read a lot of different opinions on curing time. My cuts are 2-2.5In thick, some articles and posts say 7 days while others go as far as 15 or 21. Im going for something between 7-10 days.
Does the curing time correlate with the redness?
It's a lot of questions but I'm really nervous about getting myself sick trying to make Pastrami.
Cheers!