Recent content by RachA
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Pastrami -- substituting tender quick for pink curing salt
I get that. I'm sometimes surprised at the lack of thorough information online around various subjects, and today was one of those days. I love curing meat and am excited to have found this community! <3- RachA
- Post #13
- Forum: Meat Selection and Processing
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Pastrami -- substituting tender quick for pink curing salt
OK, awesome! Thank you everyone. I think I salvaged it thanks to your advice. I got enough Tender Quick for the 9 lbs of brisket and used the Katz's Pastrami Rub recipe on it. Wooot! Never done the dry cure before so I'm excited to try something new. I'll let you all know how this turns out...- RachA
- Post #12
- Forum: Meat Selection and Processing
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Pastrami -- substituting tender quick for pink curing salt
Hey everyone! This is super helpful. I haven't been able to find neither enough Tender Quick (I got a few tablespoons from my mom who told me it was interchangeable!) NOR pink curing salt #1 in the area I live in. Looking back, I remember doing a fresh brisket with Himalayan and Kosher salts...- RachA
- Post #7
- Forum: Meat Selection and Processing
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Pastrami -- substituting tender quick for pink curing salt
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...- RachA
- Thread
- Replies: 14
- Forum: Meat Selection and Processing
