Weight of Cure #1?

[DanMcG]

I'm doing a corned beef this week using Len Poli's recipe which is done in a brine.
http://lpoli.50webs.com/index_files/Corned_Beef.pdf

I was measuring out the ingredients and when I got to where he calls for 2 Tbs or 40grams of #1, the 40g looked like a lot to me. So I measured out 2 Tbs and it came out 30g's-32g's. Now I'm not sure if my scales are still accurate or not. I ended up going with the 2 Tbs, to be on the safe side.
Anyways, I was wondering if anyone out there had there scales out, if you could weigh up 2 tbs and tell me what you get in grams.

Might be time to look for a new scale, any recommendations?

 

[pops6927]

I'd go with the weighted amount; 2 tbsp can vary based on the judgement of the person measuring it out. Was it level tbsp? What did you use to level it? If it was a butter knife, the curve of the blade depresses the center, removing product that could be the missing amount, or if he 'eyeballed' it and just shook off the excess it would be more than two level tbsp, etc. But, 40g is precise, and your scale I'm sure is accurate. Plus, there could be a slight difference in moisture content too.

 

[DanMcG]

I tried measuring in a couple ways including packing it and couldn't get close to 40g's with 2 tbs. Maybe 2.5 tbs.
Since I'll be steaming this, it won't be in the danger zone so I went with the lesser of the two. But I'd like to get it figured out before I do a slow smoked pastrami with the same brine.

Edit; Looking at some of his other recipes he shows 1 tsp as 5.8g's which equals 34.8 for 2 tbs, so I guess I'm not far off, and he rounded down when he converted it to a volume measure.

 

[travcoman45]

I just use the tablespoon measurement an the flat side of a knife to make it level. That's what the manufacuter calls for. Never wieghed it so can't help with that.