I have cured bacon numerous times with Pop's brine and loved it. For pastrami I just feel that it's a little too salty from my two experiences. I want to reduce the salt in the brine but does that mean I also have to reduce the sugar amounts as well in the same proportions? Forgive me if the answer is out here but I searched many posts and there seems to be no definitive answer. The only reason I ask this is because Pop's low salt brine shows 1/2 cup of both the salt and the sugars. Thank you Pop's or anyone else who might have the answer to my question.
-Chris
-Chris