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????
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????
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