Recent content by normht

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  1. normht

    Curing

    Thanks to everyone for the help.I'll order some pp#1.Thanks again.
  2. normht

    Curing

    I will be making a few pounds of sausage in a short while.Is it O.K. to substitute Morton Tender Quick for Prague powder #1? I have plenty of Morton Tender Quick and would like to use it up.Thanks
  3. normht

    Pastrami

    Thanks for the response guys.I just thought the vacume sealed bag would slow the cure process down.I'm going to leave it in the cure for about 2 weeks then pull it out, put it in the Master Forge for about 4 hrs at about 140deg (lower if I can get it)with hickory smoke and then into 180deg water...
  4. normht

    Pastrami

    I'm in the process of curing a beef brisket for a pastrami.I'm using a dry cure and after rubbing the brisket down good with the cure I vacume sealed the meat instead of using the standard ziploc bag.Any thoughts on vacume seal vs ziploc storage for the curing process?Thanks Norm
    • normht
    • Thread
    • Replies: 5
    • Forum: Beef
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