Pastrami cure question

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chopsaw

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Dec 14, 2013
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Following a recipe from a popular web site . The brine calls for 2.5 quarts of water and 2TBLS  of cure #1 . That seems like alot of cure to me , but maybe I'm wrong . Just being careful . 

Ended up going with the Pop's formula , but wanted to ask for my own info . Thanks 
 
 
Following a recipe from a popular web site . The brine calls for 2.5 quarts of water and 2TBLS  of cure #1 . That seems like alot of cure to me , but maybe I'm wrong . Just being careful . 

Ended up going with the Pop's formula , but wanted to ask for my own info . Thanks 
When I do it I do it with Pops You can't go wrong.Post it up with pics when its' done

Richie
 
When I don't dry cure (use Martin's Digging dog farms cure calculator) I use Pop's for pastrami.

2.5 tablespoons per 2.5 quarts, where is this website I'd like to read more.
 
Its the Len Poli site . Pastrami recipe under salt brined cured meats .
 
I've followed the Pastrami recipe posted by Chris in the cooking section. I've cured the flat using the dry cure for 3 days. I've now rinsed off the cure prior to soaking the flat. Chris mentions that the flat should now appear red in color. Mine does not appear to be red. Does that mean it has not cured properly? It sure smells like pastrami. I'm thinking that I'm going to get some type of a cross between a smoked flat and pastrami.
 
I've followed the Pastrami recipe posted by Chris in the cooking section. I've cured the flat using the dry cure for 3 days. I've now rinsed off the cure prior to soaking the flat. Chris mentions that the flat should now appear red in color. Mine does not appear to be red. Does that mean it has not cured properly? It sure smells like pastrami. I'm thinking that I'm going to get some type of a cross between a smoked flat and pastrami. 
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