Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. 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

                  Spotlight

                  These are not paid ads, they are a curated selection of products we love.

                  All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                  Use Our Links To Help Keep Us Alive

                  Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                  GrillGrates Take Gas Grills To The Infrared Zone


                  GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


                  A Propane Smoker That Performs Under Pressure

                  The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.