I bought two corned points today, (@ half price), that have 60% less sodium. I'm guessing that they should be OK to season and smoke as is, but wonder if anyone has tried them?
I'm guessing that I should just slice off a small piece and then cook and taste.
I would still desalinate. They are meant to be cooked in water, which will leach out some salt, so if you aren't cooking in water I would still soak first
I bought two cheaper ones last year that said reduced sodium on them. I had the same question as you so I smoked one without desalination and one with. My results may not be what you would get, but the one I soaked in water needed salting and the other one that had been cooked as is was fine.
bbqLuv I should have been clearer. I made pastrami with them. They were on the smoker at the same time and treated the same except for soaking one of them for 6 hours with a water change at 3 hours.
22” Blue Weber Kettle with SnS insert
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I’m going to post here, cuz it makes sense. Move it if y’all think it’s the right thing to do.
so I am in the process of doing the Katz pastrami recipe (corned beef from scratch too). I read that some of y’all grab store bought corned beef when it’s on sale after St. Patrick’s Day. In the Katz recipe, Meathead states to buy “good quality corned beef”. We love pastrami and to have a corned beef at the ready would satisfy the spur of the moment craving.
I've made it with the crap from Vons and the stuff from Sprouts that's like $5.99/lb. Not a damn bit of difference, really. It's not like they're putting A5 Wagyu in a plastic bag full of salt water and pickling spices.
I learned by trial and error. I bought some and cooked it. Bought another and another over time. Some were gelatinous. Others had great flavor and texture. I now buy Vienna Beef brand.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So I bit and picked up a store bought (local meat market). Should I apply the pastrami rub for an overnight rest or rub right before hitting the smoker? Yes, I have soaked for 24 hours.
I like to go two days, the bark just seems to end up more robust. There's lots of big chunks of pepper and seeds that just seem to stick better if you let 'em hydrate. I'd at least give it a couple hours to adhere.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
End game…. It desalinated for about 24 hours. I drained it and patted dry. Packed it with MH Katz pastrami rub. It’s on a rack in the fridge waiting for KJJr in the morning.
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