

I noticed the brine recipes in Charcuterie for each are different. Anyone know why?
If a person were to make 1 gallon the either brine recipe would it be ok to use it on a 2lb pieces of meat? Or a 10lb piece as long as its submerged?
johngaltsmotor wrote:it is possible that they use a slightly different brine because
in corned beef the pink salt is just for color and flavor
in pastrami they add a bit more pink salt because you will be smoking it at temperatures that might let nasties grow
gsevelle wrote:IMHO I think we are over complicating the process. I've been doing pastrimi for the last two years. I make a simple brine that I pump the meat with then let it hang out for 5 days. I remove the meat, wash and dry then coat with pepper and corriander (maybe some paprika) then smoke to an internal of 160. I use a basic brine with a 1/2 cup of pickling spice and it always comes out fine.
Don't lose sleep over this, pump, brine, smoke, enjoy!!!!!!!!!
Vindii wrote:gsevelle wrote:IMHO I think we are over complicating the process. I've been doing pastrimi for the last two years. I make a simple brine that I pump the meat with then let it hang out for 5 days. I remove the meat, wash and dry then coat with pepper and corriander (maybe some paprika) then smoke to an internal of 160. I use a basic brine with a 1/2 cup of pickling spice and it always comes out fine.
Don't lose sleep over this, pump, brine, smoke, enjoy!!!!!!!!!
I hear ya. For me its just trying to understand the differences. Seems like the amount of cure used in a brine is kind of important.
gsevelle wrote:Vindii wrote:gsevelle wrote:IMHO I think we are over complicating the process. I've been doing pastrimi for the last two years. I make a simple brine that I pump the meat with then let it hang out for 5 days. I remove the meat, wash and dry then coat with pepper and corriander (maybe some paprika) then smoke to an internal of 160. I use a basic brine with a 1/2 cup of pickling spice and it always comes out fine.
Don't lose sleep over this, pump, brine, smoke, enjoy!!!!!!!!!
I hear ya. For me its just trying to understand the differences. Seems like the amount of cure used in a brine is kind of important.
The amount of cure salt needed is based on the amount of meat (weight being cured) As noted in Rytek's book 4 onces to 100 lbs of sausge but that is assumming you are directly mixing it into the meat. In his pastrami recipe he calls for 2/3 cup #1 to 5 quarts of ice cold water for 25 lbs and the meat is pumped to 15%. Again I can only assume but the greater amount here is due to the dilution factor with the water.
IMHO
Vindii wrote:gsevelle wrote:Vindii wrote:gsevelle wrote:IMHO I think we are over complicating the process. I've been doing pastrimi for the last two years. I make a simple brine that I pump the meat with then let it hang out for 5 days. I remove the meat, wash and dry then coat with pepper and corriander (maybe some paprika) then smoke to an internal of 160. I use a basic brine with a 1/2 cup of pickling spice and it always comes out fine.
Don't lose sleep over this, pump, brine, smoke, enjoy!!!!!!!!!
I hear ya. For me its just trying to understand the differences. Seems like the amount of cure used in a brine is kind of important.
The amount of cure salt needed is based on the amount of meat (weight being cured) As noted in Rytek's book 4 onces to 100 lbs of sausge but that is assumming you are directly mixing it into the meat. In his pastrami recipe he calls for 2/3 cup #1 to 5 quarts of ice cold water for 25 lbs and the meat is pumped to 15%. Again I can only assume but the greater amount here is due to the dilution factor with the water.
IMHO
Not sure what your getting at. Comparing the 2 recipes above to a pump recipe would not really be a good comparison correct? Or does injecting just effect the amount of time it takes to cure it and not the amount of cure used.
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