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Old 02-24-2013, 11:03 AM   #4
Q Junkie
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Join Date: 07-07-12
Location: San Marcos, CA

I will be able to find out for certain what type it is sometime later this week but just really wanted to know if it would work in a brine if it was #2. I would not use a #1 to make dried meats but thought #2 would work for a pastrami that is going to get smoked well beyond 165 degrees.

P.S. I will not use it for anything until I know what it is for sure.
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