All this pastrami talk and the knowledge I don’t have to use brisket has me ready to go. On the free side Corned Beef recipe the volume of brine is 1 gal. Then a slab of meat goes inside too. My only container large is enough is my SV tub and that won’t fit in my fridge.
Any other ideas with what I might have in my kitchen? Can I fill my 4 qt Pyrex bowl with as much brine as it will take over the meat and add more if the meat sucks some up and surfaces?
Settled for a foodsaver bag cut longer than a precut gallon. Worked ok. Hard to keep it upright so a bunch of the salt missed and I had to eyeball how much more to add. Off to a great start!
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I’ve done most of my cures in either 2.5 gallon zip lock bags, made by Hefty I think, or in a 2 gallon stainless steel stock pot. Which I just realized I threw out because my daughter came over and burned stuff so bad in it I couldn’t get the charred mess out of the bottom after a week of trying. So plastic bags going forward I suppose!
I didn’t realize ziplock bags larger than a gallon were out there so that is awesome. My wife convinced me that stainless steel is reactive last night. Could’ve just used a stock pot
So ZIplocs work but put them in something in case they leak. Also, you can get large flat Cambro containers and their matching lids which are nice because you can set things on top of them and still get use out of that real estate in the fridge
I took out one of the split shelves in my garage fridge and use tall brining buckets. A large pot would work as well. Not sure that’s an option for you but I had a similar issue with larger hunks of meat. If you make as much pastrami as I do (now even my family is fighting over it) you’ll find a way !! Love that stuff.
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