Pastrami: Wet Brine Recipe w/ PP #1

RedSkip

Does anyone have a recipe for roughly 1 gallon of brine?  I've browsed the web, and seems there is some conflicting information out there.

SPRIGS

I use this for goose pastrami and it works well.  For a gallon - just take everything times 4.  That seems like a lot of Tender Quick though.    

Brine: 

2 pints water

6 Tablespoons Morten's Tender Quick

4 Tablespoons Garlic Powder

6 Tablespoons Brown Sugar

4 Tablespoons Pickling Spice

2 Tablespoons Onion powder

 

Bring this all to a boil to dissolve the sugar.  Cool it down with ice.  

BGEChicago

I use meatheads recipe, it comes out great:
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe

RedSkip

This didn't get as much traction as I had hoped, but that's okay.  

@sprigs Recipe looks good, just be careful when using Morton Tender Quick, it's not a substitute for Prague Powder.  You didn't say it was, but in case others want to try the recipe.

 @BGEChicago The Katz recipe you posted references using a corned beef brisket, my goal is to use a brine for plate ribs then post the process.  I dug a little deeper in the article you posted and it explained how to make my own wet brine, but it utilized standard volumes of meat/water (5lbm/1 gallon). 

What if my ribs are 8 lbs?  Or my brisket is 12#?

So...I created my own calculator, for those custom mass/volume combinations, say a 8 pound brisket.

Attached is the spreadsheet...There are a few hidden rows/columns, but those are only for formatting issues. 

The Cen-Tex Smoker

sorry man- was busy flaming the haters and got distracted. I use the man vs meat pastrami brine and it is money. Here is my long-ass thread about it. 

https://eggheadforum.com/discussion/1205811/holy-grail-pastrami/p1

The Cen-Tex Smoker

Here is his blog about it: http://manvsmeat.com/blog/2013/9/2/pastrami

RedSkip

@The Cen-Tex Smoker 
Thanks, I'll definitely check out your post.  The more I investigated, the more I realized there isn't too much out there on the subject.  It was more a curiosity for myself, plus it gave me something to do at work.   

jtcBoynton

Second using AmazingRibs method.  

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe

To address other than brisket, see the additional discussion:

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/science-curing-meats-safely  

So...I created my own calculator, for those custom mass/volume combinations

You may want to review the curing calculator linked above.  Its a bit more complex than what you have set up and takes into account a couple of variables that seem to be important.

RedSkip

@jtcBoynton My calculator is the same minus the thickness and curing time.  I figure 5-7 days for my needs, but I’ll look into the time/thickness aspect. 

Thanks for for the link, I’ll do some reading...