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Sous Vide Pastrami

nykidies

In your brine I noticed you used 60 grams of C # 1. What calculations did you use to arrive at 60 grams for the brine? I was reading the USDA manual for meat processing and was trying to figure out PPM million of Nitrite used for the brine. If my calculations are correct I believe you used 288.5 PPM.

thank you.

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brian_martin2001

there's about 268 ppm in the brine if you're taking into acount the 4kg of meat. if not, then there's about 375 ppm

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