Msbaugh440
New member
Just got a traeger ironwood 880 this year and am trying some different recipes after some successful traditional BBQ stuff. I am planning for a smoked corned beef/pastrami and decided to just follow this traeger recipe (already have everything ready so not interested in switch recipes st this point) https://www.traegergrills.com/recipes/corned-beef
Please refrain from commenting if you’re unfamiliar with pink #1 salt, brining, and curing. I’m trying to understand why I need the amount of cure salt this recipe calls for.
-the recipe is for a 12-16 lb brisket
-brined in 1 gallon of water for 4/5 days
-4 tablespoons of pink curing salt
-I have a 8 lb brisket flat I am doing
4 tablespoons (12 teaspoons) seems like A LOT. Every other piece of literature I can find suggests 1 teaspoon per 5 lbs of meat. If this is correct, this recipe has enough cure salt for 60 lbs of meat!!! I’m unsure if the time that the meat sits in the brine or dilution of the salt (with more or less water affects how much you need to use). Getting the amount of cure salt correct is really important not to get anyone sick or worse. I plan on feeding a big grouo of folks and some kids.
can someone who has done this that understands the brine process help me understand what I need to do? I don’t think the recipe would be wrong if it’s an official one posted on the Traeger app, but I’m not sure how these get reviewed and added.
Please refrain from commenting if you’re unfamiliar with pink #1 salt, brining, and curing. I’m trying to understand why I need the amount of cure salt this recipe calls for.
-the recipe is for a 12-16 lb brisket
-brined in 1 gallon of water for 4/5 days
-4 tablespoons of pink curing salt
-I have a 8 lb brisket flat I am doing
4 tablespoons (12 teaspoons) seems like A LOT. Every other piece of literature I can find suggests 1 teaspoon per 5 lbs of meat. If this is correct, this recipe has enough cure salt for 60 lbs of meat!!! I’m unsure if the time that the meat sits in the brine or dilution of the salt (with more or less water affects how much you need to use). Getting the amount of cure salt correct is really important not to get anyone sick or worse. I plan on feeding a big grouo of folks and some kids.
can someone who has done this that understands the brine process help me understand what I need to do? I don’t think the recipe would be wrong if it’s an official one posted on the Traeger app, but I’m not sure how these get reviewed and added.