Corned Beef vs Pastrami Brine

David_Feldman_196065

Why is the concentration of pink salt in the corned beef brine so much less than in the pastrami brine recipe? What factors would make you want to use more or less if the intention is to penetrate all the way through?

brian_martin2001

It could have something to do with the concentration of nitrites in the pink salt. It could also have to do with the amount of meat being used. However, though the concentrations are significantly different, they are still minute in their overall amount in the meat, and considering it's really only present to give the appearance of a smoke ring, does it really matter?