This is my first attempt at curing anything.
Ordered some Prague Powder from Amazon.
Ive got a 2.5 lb section of brisket flat, just under 2 inches thick, in 2 quarts of water.
The curing calculator said I should use 1.3 teaspoons of cure and it should take 1.4 days.
That doesn't seem very long. Should I be going longer?
I just put your numbers in the calculator. The Prague powder is about right, but your time is way off. It says 5.4 days for a 2†thick piece of meat.
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