First-time corned beef cure, long-time hypochondriac
I wanted to cure my own beer for the holiday, and at this point feel like I’m due for major disappointment.
I’m following the Michael Ruhlman by way of Simply Recipes home curing guide (https://www.simplyrecipes...), and from step one I feel like the curing gods are conspiring against me.
Local supermarkets didn’t have brisket, so I made my first online purchase from a “high-end” grocer. The delivery was not what I ordered, and instead of 3lbs brisket I got 3lbs chuck split among 3 separate pieces of meat.
Reading that I can substitute for curing, I made my brine. Here’s where my paranoia comes in.
The Ruhlman/SR recipe says 5 TSP Prague Powder per 5lbs (whole) brisket. Having 3lbs, I assumed it was a 1:1 ratio. So my brine has 3 TSP powder and my 3 separate pieces of chuck (@ ~1lb each piece) are curing in my fridge as I type. (Picture included.)
Is the meat safe to eat after the cure? Is there a 1:1 conversion for this meat on a 5-7 day curing cycle? Does having 3 separate chunks of chuck vs. 1 whole piece of brisket mean the smaller pieces are getting a more concentrated, toxic infusion of Prague Powder?
With 3 days left to go until I plan to bake (not boil) these suckers, would gladly appreciate some guidance as a first time curer.