Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer

We are staying at the Marriott...not hip but good. Fair warning...you may want to stay in town to save your feet...we have been walking everywhere as there's so much to see even getting where you're going. We haven't taken the tram but understand it is easy to do....so if you're staying out of town, be sure it's near a tram stop. Such a wonderful city...everywhere is like a Disney village...castles and palaces and the most incredible architecture...rococo, baroque, art nouveau, gothic, cubist, etc. So much history!

I would suggest to keep your plant outside and well protected. I do not know specifically about Prague Citsuma but I know plants can lose their cold hardiness if they are not exposed to period of cold weather every year. Eg chinese elms can survive indoors in winter and they will remain evergreen. After a couple of winters indoors they are far less likely to survive outdoors even with protection. If you can keep it just above freezing (35-42) it is good enough. The trick will be to not let it go above 45 for extended periods otherwise it may come out of its dormancy. Again these are rules of thumb. I would have liked to experiment with one but I have promised my wife - no more plants. Nice to see you here Laura. I have been on forum much less past few months.

What a fall season: i had severe insect infestations this season indoors, still fighting fungus gnats. the fact that I side drill pots like steve has gnats running into the very bottom and sides since their elevated for drainage. Yellow stickers all over, just ordered mosquito bits, went through a case of peroxide. luckily no mites or scale, least its under control. Then right after fixing my basement ceiling and hanging new lights (to the day) my daughter drags a whole bunch of her problem plants down and put them in my space......I never got to properly arrange anything and got overcrowded temporarily and was treating her plants not setting up mine. Then I unknowingly created a hot spot when I extended grow area into a corner with interior brick walls, hitting near 100 degrees near the ceiling, leaf drop went crazy. I raised lights and pulled bulbs, moved plants around cut back light timers, played with the window and fan settings until I finally found equilibrium and now getting new growth. Compounding this almost all needed a repot which should have been done outside not inside when I had a hose. I may have two casualties a grafted morton and a miho wase that was roughly repotted....as far as the prague, one look at lauras and you can see that its spindly. A very vigorous trifoliate (or hybrid) rootstock that still goes dormant for a future cutting might be a valid answer as bob suggests. Right now I'm just hoping mine develops some more roots and gets through the winter.