I have a left over chunk of brisket flat that I'd like to use to make pastrami.
I make bacon regularly, and always dry cure as it's tidier and I think it's easier to be more precise which I prefer due to the nitrite.
Unfortunately I can't seem to find a good pastrami/corned beef dry cure recipe online - only ones talking about using eg a 5-8lb brisket with X amount of cure. I guess I could probably work out a ratio from that based on the size of my brisket (probably about 4lb), but hoping I can be a bit more exact that that.
Question - is there anything different about curing beef than curing pork? Can I just use the same calculator for brisket that I use for pork?
This is the one I use for bacon: http://www.diggingdogfarm.com/page2.html which suggests for 4lbs (1816grams) I'd need 4.5grams of nitrite. Is this about right?