Prague Powder #1

Discussion in 'Food Safety' started by jjp1991, Jan 17, 2015.

  1. I'm curing a 13 pound brisket in a 3 gallon brine to make a pastrami and using prague powder #1.   This my first time using the curing salt.  The brine called for about 2 and half cups of salt for the 3 gallons of water.  I substituted the curing salt which was about 14 oz.   I understand that the curing salt is primarily salt, over 90%, but is using this in what I have now learned is a disproportionate amount going to have a bad effect on the pastrami? 
     
  2. timberjet

    timberjet Master of the Pit

    That is way way way way too much. Sorry. 1 tsp per 5 pounds of meat. Cure is poison and that meat is toast with that much cure.
     
  3. timberjet

    timberjet Master of the Pit

  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    What he said.
     
  5. Thanks.  I appreciate the response.  I found additional info at the link below which clarifies that the 1 tsp for 5 lb is for a dry cure and that for a brine 4 oz per gallon is recommended.  Since I'm using 3 gallons, I should be okay.  Let me know if you think otherwise.  Here is the link to the info. 

    http://www.meatsandsausages.com/sausage-making/curing
     
  6. timberjet

    timberjet Master of the Pit

    I have only ever used pops brine which I provided the link to. Lots of us on this website use that one. It struck me kind of hard that your brine is using 4 times as much cure number 1. After reading that great article by the way, thanks. I see that 4 oz is the max. Interested to see the results. His full strength brine is 1 oz per gallon.
     
    Last edited: Jan 17, 2015
  7. Thanks.  I also checked the label on the curing salt and it did recommend a 24lb/100gallon mix for a 10% pump for injection which would translate to about 3/4 lb, or 12 oz, per 3 gallons.  Adding a bit more water to the brine just to be safe.  Thanks again for the follow-up.  
     
    Last edited: Jan 17, 2015
  8. BTW, don't see the link to pops brine.  Can you send?
     
  9. jjp1991,

    Where did you get the "curing salt" and what are the ingredients on the label???






    =Martin=
     
    Last edited: Jan 17, 2015
  10. timberjet

    timberjet Master of the Pit

    http://www.smokingmeatforums.com/a/making-bacon

    Full Strength Curing Brine

    1 Gallon clean, cold, potable water

    1 cup plain (non-iodized) regular table salt

    1 cup sugar

    1 cup brown sugar

    1 oz. (heaping tablespoon) of cure #1 curing salt
     
    Last edited: Jan 17, 2015


  11. Here's the link to the product on Amazon. 
     
  12. Thanks
     


  13. Here's the link on Amazon. 
     
  14. Okay, you said that you used 14 ounces for 3 gallons...how do you know that for sure?
    Did you weigh it?






    =Martin=
     
  15. It was a 14 oz bag and I measured 3 gallons of water.  
     
  16. What else did you put in the brine?
     
  17. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi JJP

    A quick calculation of your brine strength...

    14 ozs of cure = 396 grams

    3 US gallons = 11.35 litres

    At 6.25% Nitrite the amount in the cure = 396 x 0.0625 = 24.75 grams of Nitrite in 11.35 litres = 2.152 grams per litre
     
    Last edited: Jan 18, 2015
  18. Sorry, but that's not the correct way to calculate an immersion brine with 10% pick-up and we need to know ALL the ingredients (and their weights) that went into the brine.
     
  19. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes - That is why I immediately retracted it after posting. You must have replied within the minute I took to take it off. I realised I had not taken the weight of everything into account
     
    Last edited: Jan 18, 2015
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Who came with this 10% pickup ratio? I saw it in a lot of places. If that's how much nitrite the meat picks up how do weak brines like pop's still work?
     
    Last edited: Jan 18, 2015

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