My day for questions

vidalia1

I am going to corn a beef brisket (can I say that :ohmy: ) to make fresh Pastrami from the recipe from Dave Katz's website. The recipe I am following calls for Morton's Tender quick...

my question is can I use the Hi Mountain buckboard bacon seasoning instead??? I hate to buy a different cure if I do not have to.

Thanks again for the information.

fishlessman

i will be makeing some soon, we eat newengland style grey corned beef. will be following this recipe with daves choice of spices. half cup kosher salt to replace the 1/4 cup tender quick. actually want to make both a red following daves recipe and a grey to compare
http://www.zenreich.com/ZenWeb/cornedbeef.htm

vidalia1

Thanks Fishless as that sounds good as well....

Grandpas Grub

Thanks for the link.

GG