Beware of not curing long enough.

[oldsteve]

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

[Jerod Broussard]

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

[_John_]

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

[Jerod Broussard]

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.

[fzxdoc]

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

Kathryn

[David Parrish]

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.

[Jerod Broussard]

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

[HorseDoctor]

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!!!!!

[DogFaced PonySoldier]

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...