www.sausagemaking.org

Hi,
I made pastrami before with the pastrami kit from sausagemaking.org shop. It worked very well and I'd like to make it again.
I have none of the pastrami cure left but I do have some All Purpose Curing Salt (http://www.sausagemaking.org/acatalog/A ... _Salt.html) and was wondering if this is ok for me to use and how I would work out the amount required?
Thanks

Here's everything you need to knowhttp://cruftbox.com/blog/archives/001462.html


http://video.about.com/americanfood/Hom ... strami.htm


http://video.about.com/americanfood/Hom ... strami.htm

I used this recipe and use all purpose curng salts instead of the mortons and it worked out perfectly for me:

http://www.mortonsalt.com/recipes/Recip ... spx?RID=43


This is the thread for my pastrami and it worked out excellent..some pics in here too

http://forum.sausagemaking.org/viewtopi ... t=pastrami


John