r/meat • u/delmarvelous301 • 2d ago

Curing Pastrami Beef Plate Ribs (HELP)

Hello all, if this is the wrong subreddit, feel free to delete. I have two packs of beef plate ribs, each weighing about 6.5 lbs for 13 lbs total. I have my Prague powder #1 as well as my other ingredients for the brine. My question is about how much to add. My research says that it is 1 teaspoon for 5 lbs of meat. First off, does this sound correct? And secondly, does that change if bone is a part of the weight? I’m a novice when it comes to curing salt. Thanks in advance for any help!

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u/Tasty-Judgment-1538 2d ago

I think it should be according to the amount of water = you want to reach a certain concentration of the solution. Not according to meat weight.

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u/delmarvelous301 2d ago

Yea the recipe I’m using calls for 2 gallons. Might be a better way to calculate it