Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beware of not curing long enough.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

    #2
    He kinda paused like, "what's that bald spot doing in my pastrami?"

    Comment


      #3
      Wow, heck of a ummmmm smoke ring? yeah smoke ring.

      Comment


        #4
        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.

        Comment


          #5
          Oh man, that's just sad-looking. Can't believe they posted the video anyway.

          Kathryn

          Comment


            #6
            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.

            Comment


              #7
              My next pastrami won't be getting steamed, it is getting sous vide after the smoke.

              Comment


                #8
                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!!!!!

                Comment


                  #9
                  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...

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo