I am relatively new to smoking meats. Love it though. I am learning lots and had the great fortune to meet the leader of the pack Meathead himself this weekend in DC. Thanks for all the tips.
I do Have a question for the group. I just did a 7 day cure on a brisket with the end result being pastrami. I just cut the piece in half and went to submerge it in water. What I found was a pink ring an eighth of an inch thick around the outside and redmeat on the inside. Is this what I should be looking out or do I need to put it back into a cure? If I have to cure longer it will sit for another week, is that ok?
I do Have a question for the group. I just did a 7 day cure on a brisket with the end result being pastrami. I just cut the piece in half and went to submerge it in water. What I found was a pink ring an eighth of an inch thick around the outside and redmeat on the inside. Is this what I should be looking out or do I need to put it back into a cure? If I have to cure longer it will sit for another week, is that ok?
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