I'm working on my first attempt at cured meat, some dry cured duck breasts, and I know I'm going to have a lot of the curing mix left at the end. I hate to just throw it away, dose anyone have some ideas of what to do with it? Apart for using it to melt the ice on the front steps.
The mix is one part sugar to two parts salt, plus about half a cup of varies seasonings.
One idea I had was to add some water and use it to brine a beef brisket for making pastrami. I know your not supposed to reuse curing mix because it can become contaminated, but I thought sense I'm going to smoke the meat afterward it might be OK. Anyone know why this will/wont work.
The mix is one part sugar to two parts salt, plus about half a cup of varies seasonings.
One idea I had was to add some water and use it to brine a beef brisket for making pastrami. I know your not supposed to reuse curing mix because it can become contaminated, but I thought sense I'm going to smoke the meat afterward it might be OK. Anyone know why this will/wont work.
