I want to make a corned beef from scratch using a brisket flat and the Meathead corned beef recipe and then take it to Pastrami using the "Close to Katz" recipe. Do I need to desalinate first? If so, how long? Thanks!
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Yep, I always desalinate.
Take the brisket out of the cure, then let it sit in a vat of fresh water for 8 hours. That will pullout enough of the salt to make it just right.
Good luck! You will love it. It is my favorite recipe on the site! Get ready for awesomeness.
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Yes, I usually desalinate overnight, so between 8-12 hours. It is required or your meat will be too salty.
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I'm doing this recipe for this weekend, unfortunately I didn't get it in the brine until Sunday, cooking on Saturday. The recipe calls for 5-7 days in the brine, 8 hours desalinate, and 2 days with rub. If you had to cut a couple days, where would you do it? Brine it Sunday-Thursday, desalinate overnight, rub Friday and smoke Saturday? Or Brine Sunday-Friday, desalinate overnight, rub Saturday morning before it goes on the smoker? Either way will be way better than the store bought corned beef I smoked last year!Comment
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That sounds like a sound plan. You want to make sure the brine has a chance to do its thing and penetrate fully, so spend the most time on brining. Next would be desalinating, making sure you change the water 2-3 times. Rub occurs just prior to cooking, I don't see the need to waste additional time on that.
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I just did this with a store cured brisket point. I soaked it overnight, changing the water once. I rubbed it right before smoking it. Salt level was fine and the rub adhered with no issues.Comment
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