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Pastrami: Wet Brine Recipe w/ PP #1

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.

Large BGE - McDonald, PA


  • SPRIGSSPRIGS Posts: 444

    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.    


    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.  

    XL BGE
  • Chicago, IL BGE XL BGE Mini Webber Charcoal
  • RedSkipRedSkip Posts: 1,396
    edited November 2018
    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. 

    Large BGE - McDonald, PA
  • 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.
    Keepin' It Weird in The ATX
  • Here is his blog about it:
    Keepin' It Weird in The ATX
  • RedSkipRedSkip Posts: 1,396
    edited November 2018
    @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.   =)
    Large BGE - McDonald, PA
  • jtcBoyntonjtcBoynton Posts: 2,355
    Second using AmazingRibs method.

    To address other than brisket, see the additional discussion:  

    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.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
  • RedSkipRedSkip Posts: 1,396
    @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...
    Large BGE - McDonald, PA
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