Corned Beef Help?

BigGreenAaron · February 27

I bought a brisket and want to brine for corned beef and maybe pastrami. I have Prague Powder #1. I read several sites/posts saying not to head the curing salt and to add it to a cold brine, yet most recipes I see online say to bring the brine to a boil with all ingredients including the curing salt. Does it matter? There's also huge discrepancies in how much curing salt to use. The container says 1 level tsp per 5 lbs of meat, yet I see some recipes adding quite a bit more. I found some calculators online as well, but they seem to vary as well. I appreciate your advice! Thx.

GrateEggspectations · February 27

I feel like maybe @Canugghead or @paqman may have some good intel. (Sorry for the tasking.)

lkapigian · February 27

.25% or 1 tsp per 5# is if dry brine/ cure wet will be more… also you don’t really need to boil just dissolve …but yes @paqman or @Canugghead will hopefully chime in with their process

alaskanassasin · February 27

@lkapigian

Canugghead · February 27

@alaskanassasin is right, what @lkapigian said.

@GrateEggspectations, I dry cure my MSM although it gets wet after a few days; @paqman is the wet brine expert.

@BigGreenAaron Have fun and share your result with us please.

caliking · February 27

Pinging @The Cen-Tex Smoker for his pastrami expertise.

lkapigian · February 27

caliking said:

Pinging @The Cen-Tex Smoker for his pastrami expertise.

How could I forget @caliking

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

RRP · February 27

Is everyone trying to earn a badge tonight?

lkapigian · February 27

RRP said:

Is everyone trying to earn a badge tonight?

Come on @RRP , throwing names out like @The Cen-Tex Smoker for @BigGreenAaron just to get a badge ? Maybe @caliking or @alaskanassasin did that

BigGreenAaron · February 27

I appreciate all the input! And sorry for the typo in original post….. meant *heat* not head. Thx.

alaskanassasin · February 27

Canugghead said:

@alaskanassasin is right, what @lkapigian said.

@GrateEggspectations, I dry cure my MSM although it gets wet after a few days; @paqman is the wet brine expert.

@BigGreenAaron Have fun and share your result with us please.

He posted before I was able to order up his advice!

I was going to make a corned beef years ago and posted the “Joy of Cooking” recipe which called for Prague #2. Larry informed me that is wrong, they have since corrected it in their latest iteration.

lkapigian · February 27

Just a quick of " Cure 1 VS Cure 2" rules Cure 1 For any cures under 30 Days Cure 2 any cures over 30 days .....Cure 1 Sodium Nitrite , cure 2 Sodium Nitrate and Nitrite .....think of it as a time delay curing salt FWIW the only reason I personally use it in say corned beef is for color, otherwise it can be "Greyish"

Corned Beef Help?

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