I actually got here by looking for a precise pastrami brine recipe and found it here. Michi's recipe is just perfect for me. It immediately made me understand brines: Weigh everything and add 2.5% salt and you end up with meat that is at 2.5% salinity! Exactly what I was looking for! I want to thank him and ask questions about this.
Also, now that I'm here in the "sharpest place on earth" I'm sure I'll find some resources to help me sharpen all my dull knives!
thank you!
Also, now that I'm here in the "sharpest place on earth" I'm sure I'll find some resources to help me sharpen all my dull knives!
thank you!
