A little help with the curing calculator please.

[RonB]

I'm getting ready to make pastrami from a great lookin' prime chuck roast I bought. It' been several years since I have done this, so I'd like someone to check my math please.

Cure level 150 ppm
Weight 2.09 kg
Liquid 2.09 L (The calculator is not clear on this. It seems to say multiply 1 kg by 2.09 kg?)
Thickness 8.9 cm (3.5")

Result
10g Prague powder #1
15.3 day cure (seems a bit long to me?)

[STEbbq]

The issue is that most times the meat is about 2 inches thick and 3.5 inches means it willl take longer for the cure to penetrate.

Can you separate the meat to reduce the thickness? Keeping all of your other assumptions unchanged, a 2” thickness brings it down to 5 days.

[RonB]

Thanks. I wanted to keep it whole, but I guess that I will have to cut it in half.

Thanks

[Troutman]

I pastrami a chuckie 6-8 times a year. This recipe follows the calculator;

About 4 pounds of beef (chuck or brisket)
1 gallon distilled water
8 ounces Morton's kosher salt, by weight
2 teaspoons Prague Powder #1
Optional ingredients
1 cup brown sugar, preferably dark
5 tablespoons pickling spices
4 cloves garlic, smashed or pressed

Typically I corn from a Sunday to the following Saturday then smoke, so about 6-7 days. Good luck !

[Oak Smoke]

With your measurements how long do you desalinate before smoking.

[Troutman]

Oak Smoke Typically try to do an overnight soak with several water changes.

[shify]

That’s a thick boi which is why the curing calc is throwing off 15 days. Thats the real variable that greatly impacts cure timing. When I do a porkstrami I’m regularly at ~14 day cure as a pork butt chunk tends to be much thicker than a brisket