I'm making pastrami and was told by someone they have curing salt I can use for the brine. Awesome. Buuuut it turns out to be lime flavor? It's for pickling watermelon rinds, etc according to the old packaging. My dumb question is can I use it anyway? Or will the lime be detected? I'm not looking to have a lime pastrami sandwich in a week! And to my knowledge it's not salt I can just taste (I read not to ingest it) to see if it's okay. If anyone needs the brand, it's Dacus I think. I don't want to go out and buy more if I can use what I've got but if it'll ruin it, I may have to change gears.
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