Too much pink salt? Safety Q

[dernektambura]

Look... honestly I don't think your meat turn garbage after 4 days in brine... for salt and nitrite cure it takes time to work itself in to the meat... its not like nitrite is 3 times faster than salt.. I would replace old brine with fresh cold. water and desalt next 24 hrs changing water every 4 to 6 hrs... then use 2/3 of salt only to finish brining..

 

[SonnyA]

Well, I procrastinated and did not through away the meat. I Dumped 3/4 of the water and added fresh cold water to dilute the brine. Then read your post and now plan to make a fresh brine tomorrow morning and leaving it for few more days and serve with on Thanksgiving along with Turkey.

i am happy to report, that the pastrami worked out better than expected. Although i pushed temperature up-to 128 but it was not dry and had good flavor. If i paid attention and pulled out at 120 it would have been perfect.

 

[chef jimmyj]

Glad to see all went well. The Pastrami looks great...JJ