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About to corn a brisket - for pastrami

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  • GilaMonster
    Former Member
    • Feb 2016
    • 32
    • Gila County Arizona

    About to corn a brisket - for pastrami

    As the title says, I am about to make a brisket into a corned beef brisket, and then PASTRAMI!

    Last time, I made pastrami with a store-bought corned beef (half price, day after St. Patty's Day) and it was very good. I am hoping that this one will be even better.

    Reading all of Meathead's admonishments about accurately following the recipe for curing, I have a question: In the corned beef recipe he says 'about 4 lbs' of brisket, 1 gallon of water, and 2 teaspons of Prague #1.

    In the curing calculator, I entered 3.1 lbs of brisket (my piece) 1 gallon of water, and the calculator gives me 2.8 teaspoons of Prague powder.

    So I have less meat, and more curing salt. I want it to be accurate, as Meathead says, but if I change the calculator to 4 lbs, as in the corned beef recipe, the calculator comes up with 3 teaspoons, not 2. Either way, the calculator specifies 5 days in the cure.

    So, which is 'more correct' - the recipe or the calculator????
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9928
    • East Texas
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    #2
    You good. I emailed Meathead to let him know the difference.


    The calculator will tell you 3 teaspoons of prague for 4 pounds at 150ppm and 1 gallon of water.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10963
      • Land of Tonka
      • John "J R"
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      #3
      You are going to love this. It is the best thing that I have made off the site!

      Comment

      • Steve Vojtek
        Charter Member
        • Mar 2015
        • 612
        • Melbourne Australia
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        #4
        The original recipe is 100ppm sodium nitrite. The calculator let's you choose different concentrations. I think the default is 150ppm.
        You can follow both the recipe and calculator safely. Meathead would never put us in any danger. Enjoy the pastrami.

        Comment


        • Steve Vojtek
          Steve Vojtek commented
          Editing a comment
          Just to add: Meathead mentions that anywhere between 100ppm and 200ppm works but he recommends 150ppm. Just stick with the calculator and you'll be fine..Cheers...
      • GilaMonster
        Former Member
        • Feb 2016
        • 32
        • Gila County Arizona

        #5
        thanks all... beef is going in the drink today! I think I'll post some pictures...

        Comment

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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