Hi All I'm going to try making my 1st pastrami from scratch, need a little help. I understand that the curing salt can be dangerous "IF" too much is used.
How much curing salt & water to brine for 2 lbs of a brisket flat. For Pastrami? I will also be using this in the brine. McCormick's Pickling Spice. Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent.Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent. Do I have also have to to add brown sugar& salt to the brine?
Thanks Dan
PS I have full 10 packer Pastrami is just an experiment,the rest is headed for the smoker.
How much curing salt & water to brine for 2 lbs of a brisket flat. For Pastrami? I will also be using this in the brine. McCormick's Pickling Spice. Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent.Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent. Do I have also have to to add brown sugar& salt to the brine?
Thanks Dan
PS I have full 10 packer Pastrami is just an experiment,the rest is headed for the smoker.