Starting the Vastrami this morning.
My method..
Brine: for every gallon of water, 1/3 cup canning salt and sugar. I use a mix of light brown sugar and stevia.
1 tbsp cure # 1. Also called instacure #1, or Prague powder #1.
In a sauce pan combine 2 cups water too each 2 tbsp pickling spices. Bring to a boil and let simmer for 20 min.
let cool before adding mixture to your brine.
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Rinse the roasts well in cold water, and inject them with the brine solution. This aids in the curing process, as you are now curling from the inside out as well from the outside.
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Rule of thumb is 2 days in the brine for every inch of thickness, plus 2-4 days for good measure . Thickest part is about 4". So 2x4 = 8 days + 4 = 12 total. You can't "over cure" a chunk of meat as its equalized with the brine. However, you can under cure it. So if something comes up, you can leave it for a extra day or two.
My project fridge with 3 containers of venison starting their 12+ day soak. Along with a supply of smoked cheese.
I'll update in 12 days when the smoking process starts.
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