I have used pops a lot. But if I wanted to brine to then make pastrami do I add anything to pops? I see pickling spices in a lot of recipes.
Use the amount of cure specified... Always follow the recipe...... The meat will turn pink when heat is applied.... The amount of cure is there to "eliminate" the possibility of botulism..... More cure is not better...... Different colors of pink meat is probably different cuts of meat..... Color is not the final test..... Taste is the final test.....I see some guys pastrami comes out more pink than others. Are they using more cure? I read you can use up to 5 TBL of cure in pops brine. Should I use 3??