Wet brine brisket

[hpnepon]

Hello, I am going to attempt my first try at making my own corn beef to make Katz pastrami.

I want this for Sunday of the masters.

So if I want to get 5 days of wet brine I need to start Monday.

I had to order Prague salt on Amazon and won't get till Tuesday next week.

So my question is, can I start the brine and add the Prague salt on Tuesday or is it better I way till I get the salt and start the brine but only get 4 days in the brine?

Help is much appreciated.

Thanks

Harris

[Huskee]

Welcome to The Pit! There's no substitute for doing it right, which means safe when we're talking curing. I'd say read up on Meathead's article here: https://amazingribs.com/tested-recip...g-meats-safely

Therein (in the top bold paragraph) is the link to the curing calculator, which is here: https://amazingribs.com/tested-recip...ely#calculator

I'd advise you to use it to figure exactly what time you'll need to cure your brisket. The answer will depend on how big & how thick your meat is. We can't really say if 5 days or less will work for the actual cure (PP#1) without knowing your brisket's measurements and how much water it takes to submerge it, but most like not <5 days if you're talking brisket. If you need help from here, just holler.

[hpnepon]

Thank you I will use calculator

How important is the Prague salt in the recipe? If I don't have it to start and add it in after a day or 2 is that ok?

[hpnepon]

Think I got my answer. Need the salt. Thanks a lot

[Troutman]

It is everything. It is the nitrates that cures and basically turns your meat red. It also is the agent that fights the growth of bacteria. That my fiend makes it THE most important ingredient.

[DWCowles]

Welcome hpnepon

[RonB]

Welcome to The Pit.