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Short Rib Instacure Brine Quick Help

tangma27

Hey guys, I'm trying to do the 72 hour short rib cook for a meal on Saturday. I saw that you guys cured your short rib with instacure #1. I'd like to do the same for health/food color appeal.

Does anyone know what the percentages are for water and instacure are? I'm also probably only going to let it brine for 24 hours, a light cure is fine; I need to use my circulator for something else on Friday.

For example if I had 1000g of short ribs...how much water/pink salt would be in my brine? Thanks!!

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tangma27

Thanks for the help todd. That's what I am actually going to go with right now! After further consideration, since i'm doing it only for 24 hours which might not make much a difference in terms of exact percentage because it wont reach equilibrium. But ill go with the pastrami percentage. If it's underbrined I should be fine to sear it probably. I wonder if there is a good way to tell if something is completely brined or not

tshewman

Not sure if it was used for all presentations, but it appears it may have been (although as Chris noted it's not absolutely necessary to get a similar result). The pastrami uses a brine prior at ~.5% of combined meat (1000g) and water (2250g) weight (total 3250g). So something less than ~16,25g I would presume to prevent a "cure as you cook" approach. Hopefully the CS team can help us out. If you don't hear from them (or someone) before the 72 hour cut off, sear or blanch and cook (without the nitrate) and I think you'll still be pleased. FWIW.

tangma27

No its the 54C 72 hours short rib combo on the following link: http://www.chefsteps.com/activities/short-ribs-time-and-temp

tshewman

Is that for the pastrami?