Need Help Corned Beef

[flytyer24]

Hi All,

I had made a wet brine using the recipe on his website: https://amazingribs.com/tested-recip...d-beef-recipe/

I had a total of 8.88 lbs of meat that was in 4 pieces ranging from 1.5 to 2 inches thick. I used 2.25 gallons of boiled water, with 25 grams of instacure #1. Where I messed up I only used 1 cup of salt because the calculator had some glitch from when I was testing different weights and it did not update properly. It calls for 2.25 cups of salt. I let it brine for 5 days and it smells fine but looks a little water logged. The inside is all pink to redish and even in color. So my question is if the instacure is correct does the salt level matter for safety? Thanks!

[Huskee]

If you are sure you had the correct nitrite (Instacure #1, a.k.a. Prague powder #1) for your meat, and it was only the table salt that was off, you'll be fine. It is for flavoring. It won't be as salty as standard corned beef obviously, but it should be safe as long as the nitrite was correct.

[flytyer24]

I used a kitchen scale for it all. I know I had the right amount of instacure #1. Thank you so much.

[Troutman]

I agree you should be safe from any little meanies. I've done that before, made a one gallon batch and ended up with two gallons of liquid. Turned out fine but didn't have the usual pastrami deep salty punch you would normally expect.