I used this recipe and substituted cure #1 where it called for salt.What else did you put in the brine?
http://www.foodnetwork.com/recipes/emeril-lagasse/beef-pastrami-recipe2.html
I used this recipe and substituted cure #1 where it called for salt.What else did you put in the brine?
Check out this link. It includes the text below that I've pasted in. Based on this my 3.5 gallon brine using 14oz of cure #1 has 4oz/gallon which is below the maximum in the table, or 1lb vs 1.08lbs for a comparable 4 gallon brine which is also calculated in the text below.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?
Amount | Cure #1 in ounces | Cure #1 in grams | Cure #1 in teaspoons |
---|---|---|---|
1 gallon (8.33 lbs) of water | 4.2 | 120 | 20 (6 Tbs) |
Pops recipe includes salt and cure#1. For the salt, I substituted cure#1, which is over 90% salt. The nominal difference is in the amount of nitrate. Looks like the bigger difference is the cost. I would have saved money by following pops. Live and learn.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?
3.5 gallons waterIf you can tell me exactly what you used in the brine (that's dissoluble)...I can answer your questions.
14 ounces of cure #1 and 3 gallons of water...correct?
2-1/4 cups of brown sugar?
No other salt...correct?
3.5 gallons waterIf you can tell me exactly what you used in the brine (that's dissoluble)...I can answer your questions.
14 ounces of cure #1 and 3 gallons of water...correct?
2-1/4 cups of brown sugar?
No other salt...correct?
2 5/8 brown sugar
14 oz cure#1
3/4 cup of salt (in addition to the cure since the recipe called for 2 5/8 cups of salt for 3.5 gallons and the cure was less than two cups)
thanks
Great. Thanks. I really appreciate the info and the formula. Hopefully the pastrami tastes good too!Okay, here's how an immersion brine is checked for safety in terms of nitrite level (it's important to remember that only a portion of the cure is absorbed into the meat.)
Weight of the Nitrite x Percentage of Brine Pick-Up x 1,000,000 ÷ Total Weight of the Brine = PPM Nitrite
14 ounces of cure #1...that's 397 grams.
3.5 gallons of water, that's 13249 grams
2-5/8 cups brown sugar...that's ~630 grams
3/4 cup of salt... that's ~180 grams salt.
Weight of the Nitrite: 397 grams of Cure #1 x 6.25%=. 24.8 grams Nitrite
Total Weight of the Brine=14456 grams
At 10% Pick-Up....
24.8 x 10% x 1,000,000=2480000
2480000÷14456=171.55 PPM Nitrite
At 10% pick-up, it's within the 200PPM government limit used by many folks as a measure of safety.
You can't replace salt with cure#1 1:1.Pops recipe includes salt and cure#1. For the salt, I substituted cure#1, which is over 90% salt. The nominal difference is in the amount of nitrate. Looks like the bigger difference is the cost. I would have saved money by following pops. Live and learn.
Let me know what you think.
Diggingdogfarm,
Why 10% pickup here but not for pop's brine?
We have two recipes meant to do same thing yet one is using 6x as much cure. Which one is wrong?
This is from pops recipe. It notes that the maximum is ~4 oz per gallon. His recipe just uses a lesser amount. Hope this helps.Diggingdogfarm,
Why 10% pickup here but not for pop's brine?
We have two recipes meant to do same thing yet one is using 6x as much cure. Which one is wrong?
One uses 1tbs (20 something grams) of cure per gallon the other one uses 130g (14oz/3).What makes you think that one of them is wrong and in what way?
There are countless brines that are all over the place in terms of ingredients.
What's your point?
Yep...using that formula pops brine gives 27ppm, not 120. Yet I understand it made the G-men happy so it's got to be at 120ppm.Again, you need to use the formula above....the amount of cure #1 per gallon tells you NOTHING in terms of INGOING nitrite.