I'd appreciate some feedback if I have correctly computed how much salt and Prague Powder #1 for my brine.
My trimmed whole packer brisket was exactly 10 lbs. Meathead's recipe was for brining 4 lbs of brisket, making my clod of beef 2.5 times heavier. So instead of a gallon of water, I need 2.5 gal and rather than 8 oz of Morton's Kosher salt, I need 2.5 times that or 20 oz.
To compute the amount of Prague Powder #1 I used Dr Blonder's Wet Cure Calculator set for 150 ppm, 10 lbs of brisket, 2.5 Gal of water and 2" slab of beef, I get
My trimmed whole packer brisket was exactly 10 lbs. Meathead's recipe was for brining 4 lbs of brisket, making my clod of beef 2.5 times heavier. So instead of a gallon of water, I need 2.5 gal and rather than 8 oz of Morton's Kosher salt, I need 2.5 times that or 20 oz.
To compute the amount of Prague Powder #1 I used Dr Blonder's Wet Cure Calculator set for 150 ppm, 10 lbs of brisket, 2.5 Gal of water and 2" slab of beef, I get
33.7 grams of PP#1. Curing time 5.4 days.
Have I calculated this correctly?
I have attached a picture of my trilled packer brisket. I've separated the point from the flat. I cut the flat in half and put the pieces in gallon ziplock bags topped with brine and all air removed.
I plan to make pastrami with the point and some of the flat and the remainder for corned beef & cabbage, simmering the beef in pickling spices, cabbage, praties and carrots.
Today I desalinated the 7 lbs of corned beef (pastrami to be) be for eight hours, changing the water once. I prepared Meadhead's Katz's rub and will let it sit for two days. I'll be using plum wood to smoke the pastrami and plan on taking it to 170 F. I'm going to finish it off in the sous vide @ 195 for 4 hours. I'm saving that 3 lb hunk of corned beef for March 17.
Have I calculated this correctly?
I have attached a picture of my trilled packer brisket. I've separated the point from the flat. I cut the flat in half and put the pieces in gallon ziplock bags topped with brine and all air removed.
I plan to make pastrami with the point and some of the flat and the remainder for corned beef & cabbage, simmering the beef in pickling spices, cabbage, praties and carrots.
Today I desalinated the 7 lbs of corned beef (pastrami to be) be for eight hours, changing the water once. I prepared Meadhead's Katz's rub and will let it sit for two days. I'll be using plum wood to smoke the pastrami and plan on taking it to 170 F. I'm going to finish it off in the sous vide @ 195 for 4 hours. I'm saving that 3 lb hunk of corned beef for March 17.
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