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Beware of not curing long enough.

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    Beware of not curing long enough.

    I ran across this video about making your own pastrami in an e-mail ad I got from All Things Barbecue. (The owner is the mfg'r. of Yoder smokers). I would have been so embarrassed cutting in to the finished product looking like this: http://thesauce.atbbq.com/video-how-...me/#gs.six2GeE

    He kinda paused like, "what's that bald spot doing in my pastrami?"


      Wow, heck of a ummmmm smoke ring? yeah smoke ring.


        Originally posted by John View Post
        Wow, heck of a ummmmm smoke ring? yeah smoke ring.

        Gas ring man, gas ring...

        I had a point look like that when I cooked 4 briskets at 225 in the Pit Barrel. Twas wicked. Had to deliver an hour away.


          Oh man, that's just sad-looking. Can't believe they posted the video anyway.



            Agreed Kathryn. Just goes to show you how careful you have to be taking BBQ advice on the web. That video had no business getting posted.


              My next pastrami won't be getting steamed, it is getting sous vide after the smoke.


                Hilarious!!! Almost 40 years ago, my first (impatient) attempt at a home cured ham resulted in a color pattern a lot like that. Some ham & some roast pork. LOL! That was long before anyone posted videos on the web, not that I would have anyway. Epic fail!!!!!


                  Hmm... so I'm looking at this worrying that my Christmas Eve pastrami is going to end up this way. I won't be able to get it into the brine until Friday afternoon at the earliest, possibly Saturday morning.

                  That didn't look like a very thick cut he had, most of it maybe 1.5", even the thickest part couldn't have been more than 2"? I realize he only cured it for 3 days. I'm banking on the testimonials here to calm my nerves, lol. Meathead's recipes and techniques have never let me down. I'll have 5 full 24-hour cycles to cure, then remove and desalinate overnight and put on the smoker on Christmas Eve. Hope that's enough time...



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