dry brine pastrami
v1CurrentComponent
Yield
~1 kg
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
curing salt | 10 | g | ¥80 | — | |
garlic powder | 5 | g | ¥30 | — | |
black pepper | 7.5 | g | ¥18 | — | |
brown sugar | 25 | g | ¥8 | — | |
coriander powder | 5 | g | ¥10 | — | |
CG brisket | 1 | kg | ¥2,500 | — | |
| Total batch cost | ¥2,646 | ||||
| Cost per unit | ¥2,646 | ||||
| Suggested retail (30% food cost) | ¥8,818 | ||||