I found an OK looking piece of bone-in Brisket Point for this part of the world and at a reasonable price. Deboned and trimmed it weighs just over 3#.
This is my first brisket cure and has been bathing since yesternoon. I added only salt and prague #1 for the cure. My thoughts are going this route for my first chance. Is it better to add the optional ingredients?
I don't see why I can't add them now if it still has 11 days to heal.
Suggestions?
You mean for pastrami? Sure, add the other stuff. It provides flavor and while a pure salt cure will be fine, there's a reason those are present. And you're fine to add them now.
Thanks Sir. I was keen on straight forward first time then next using the options. I wanted to see if there is a notable difference just for my own curve.
Comment