Hey everyone! This is my first post and my 4th pastrami I'm making. I've searched and can't find an answer on here so thought I'd ask...
I put a 7 lb brisket in brine yesterday for 10 days. The recipe for a 5 lb brisket called for 3/4 c Morton's Kosher salt and 2 tsp Pink Curing Salt #1. I couldn't find curing salt anywhere in my town! but I did find Tender Quick, so I put 2 tsps in. I'm now realizing I may need to adjust the brine a bit to match the change in brisket size and...
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I put a 7 lb brisket in brine yesterday for 10 days. The recipe for a 5 lb brisket called for 3/4 c Morton's Kosher salt and 2 tsp Pink Curing Salt #1. I couldn't find curing salt anywhere in my town! but I did find Tender Quick, so I put 2 tsps in. I'm now realizing I may need to adjust the brine a bit to match the change in brisket size and...
Read more
