Comments on
Pastrami, Homemade
jessica crain @Jeslynnskitchen
I love pastrami and look foward to trying this recipe at home! Thx for sharing!
Zalman @zsand
Your pastrami recipe needs some serious reconsidering, which I would advise you to do. You are using far too much Prague Powder / Cure No. 1 / Curing Salt to cure the product. Result is that you are advising readers to use FAR more than the limit considered safe for consumption by the USDA, and reasonable practice. To be precise, a maximum of 200 PPM (parts per million) is considered safe for the type of immersion curing you recommend. Your recipe has about 10 times that much, 2070 PPM, to be exact.
