Your Question is My Question LifebyC! I have Not Found the Definative Answer Yetâ“ I am delaying the Brining to Better Time with St Paddy's Dayâ“. 🍀🍀🍀🍀🍀. 😚🤔â“🤔😚
From a Backyard Cremator in Fargo ND, Dan
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SVQ Pastrami - Perfected
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OK Question: You wet cured it for two and a half weeks? That's quite a bit longer than recommended in Meathead's article. I ask from both a safety and quality standpoint. I'd like to cure well in advance, rather than push it. Anything wrong with an extra long cure (like two and a half weeks)? Seems it should be safe as long as it's cool and clean. Any effect on quality? My two, four pound briskets have been swimming for a couple weeks. OK to wait a bit more and time it out for St. Patty's Pastrami, or should I pull them and start the desal, season, smoke, sous vide process with a freeze in there somewhere? Thanks!
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Nice work Steve!!! Your going to love it! Just like bacon curing, make sure you give the container a shake to mix up the ingredients. I did this daily. post some pics of the progress.
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customtrim
To be honest I've never had pastrami but from previous experiences trying recipes on AR I've never been disappointed. They've all been awesome and I would bet anything this one will be awesome as well...Waiting is a small price to pay...
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Steve Vojtek it is worth the wait i have 2 pieces getting smoked tonight
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Danjohnston949 Spinaker and @anyone else...
I'm so excited to do this. Dan You are using Ruhlman's recipe and I am using Meathead's one. I've looked at the pics you posted and they are similar to a degree. I will try Yours next. But this time its Meathead's with all the optional extras. I was surprised to have each and every ingredient but not really - thanks to AR, Chefsteps and Seriouseats all there in my pantry.
So my brisket was a little over 4 pounds but after trimming spot on. I bought bottled spring water on the way home and chilled it in my fridge. Used a whisk to mix in the salt and prague powder 1 and then the brown sugar and the rest of ingredients. And Spinnaker posting the picture of that sandwich ...,.you evil man it looks soooo delicious....hmmm
The ingredients:
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This one is a floater soo...
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I used another plastic container upside down to keep it under - it rests against the lid and keeps everything happy
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​​​​​​​Now it's time to wait for 7 days... Something I'm used to since I make my own bacon...Sometimes I wish I had a "time machine" but not the one from the movie Idiocracy...
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It is my first attempt at Corned beef as well . I bought a 4 pound piece of brisket yesterday and after I get home from work I will start curing it using Meatheads recipe. Good luck to both of Us.
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