Curing Calculator Confusion

[pkadare]

So I've got 2 points of differing sizes that I'm going to make into corned beef and then pastrami. When using the curing calculator do I use the weight of the smaller or larger point, or the weight combined? Also, should I used the standalone calculator or the one that is part of the corned beef recipe?
Thanks!

[Jerod Broussard]

Use the corn beef. I'll use the combined weight if putting them in the same container. If there is a big difference in thickness, I'll just cure them in separate containers.

[pkadare]

Thanks Jerod!

[Spinaker]

AS Jerod said, use the one in the corned beef recipe.

Meathead mentions to not stack the meat in the cure. For this reason, I always cure meats separately, plus it allows you to make sure you are getting the measurements correct.