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Close to Katz Pastrami recipe question

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  • Spinaker
    commented on 's reply
    Hahaha, it is my favorite picture I think I have ever taken. LOL. Troutman

  • Zman23
    replied
    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.

    Leave a comment:


  • Troutman
    commented on 's reply
    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.

  • Troutman
    commented on 's reply
    You would drag that picture out....that's just ridiculous !!!!

  • Khuegin
    replied
    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!

    Leave a comment:


  • PNWsmoke
    commented on 's reply
    that looks Bueatiful

  • NY Tuck
    commented on 's reply
    Thank you!

  • JakeT
    commented on 's reply
    Hey I never doubted it! Going to pick up a Prime packer this weekend!

  • Spinaker
    commented on 's reply
    Dang right you do. LOL.

  • JakeT
    replied
    I recently made this recipe and I second Spinaker 's comment.

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  • STEbbq
    replied
    Yes, I usually desalinate overnight, so between 8-12 hours. It is required or your meat will be too salty.

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  • Spinaker
    replied
    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.
    Click image for larger version

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  • NY Tuck
    started a topic Close to Katz Pastrami recipe question

    Close to Katz Pastrami recipe question

    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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