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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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About to corn a brisket - for pastrami

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  • GilaMonster
    replied
    thanks all... beef is going in the drink today! I think I'll post some pictures...

    Leave a comment:


  • Steve Vojtek
    commented on 's reply
    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...

  • Steve Vojtek
    replied
    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.

    Leave a comment:


  • Spinaker
    replied
    You are going to love this. It is the best thing that I have made off the site!

    Leave a comment:


  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • GilaMonster
    started a topic About to corn a brisket - for pastrami

    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????

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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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Meat-Up in Memphis