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pink salt

cleanbbqdave

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About 4 Table spoons cure #1 per gallon of water is deemed safe in brine by the USDA. (3.84oz) This is maximum. This is just way more than is needed. I usually don’t brine, I dry cure, but when I brine, I use the 1tsp per 5 pounds but add the water weight (8.33 lbs per gallon) and the meat weight. This is equilibrium brining. I add salt and sugar as a percentage to the total weight.

Give me a scenario and I’ll gladly give you a recipe.
You are safe and good to go. No worries.
Not salty at all, I guess soaking it for 24 hrs worked.
Weird taste though can't put my finger on it though
 

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SmokinEdge

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It will taste better in the morning. Not unusual to let these cured products rest a week or so to let the seasonings and smoke move and settle. Enjoy it.
 

SmokinEdge

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Thanks for help. I maybe watered it down to much. No salt coming through.
For you this is a learning curve. What is salty to me, may be spot on for you. What is the most perfect pastrami that you made, may be under or over my preference. We only try to help you get to your happy spot safely. From there you can adjust to your flavor preferences. Again, you started with a wild crazy recipe, and we only are trying to tame it so it’s not only safe but palatable.

I’m glad we curved the salt and got the cure in line. By all means do this again, but with a different approach.
 

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