I have been waiting for a suitable time to brine a 3lb - 4lb piece of brisket for Corned Beef or Pastrami, with a recipe that is on the Internet that said 28g of pink salt to a gallon of water. That converts to 6 T spoons.
Another recipe for Corned Beef says 2 T spoons. That is a big difference!!
Is 6 T spoons of pink salt unsafe at that level? Why would it be suggested that 3 times more/less is the correct amount?
I have since seen a site that says the max US permitted level is 5 level T spoons per Quart. That is 20 T spoons per gallon!!???
I am even more confused now. Does anyone use Prague Powder #1 and what dilutions do you use to get the job done and are still are safe to use?
Many thanks.