Pastrami #3 coming up, #2 had an issue.

[bmillin]

2d attempt at pastrami. Flavor was great but the cure was not complete. Pretty sure I did everything according to the calculator on this site, if anything I want a day over. Any suggestions for the next one?

I might have been a bit short on Water & salt?. I had 1.5 gallons of distilled water for 6 lbs of meat. maybe go 2 gallons with more salt. That pic is of the thick end of flat, just under 1 3/4"

[holehogg]

Has happened to me on more than once. Still tastes good though.

[STEbbq]

The calculator has never failed me so I would be inclined to doublecheck my measurements and ensure the water is fully covering the meat. Ideally, you want the meat to be around 5-6 days in the cure at the right thickness.

[bmillin]

Interesting, the calculator says 2.8 days for 1.5 inch thick, 5 days for 2 inch. 5 days it is for the next one.

[STEbbq]

There is the issue. Anything under 5 days is at high risk for not fully penetrating. We have a few examples from other posters. 5 days is really the minimum you want in the cure.

[Troutman]

I normally go at least 7 days on a piece that thick. Gives the time for the solution to work its way into the depths of the protein.

[ecowper]

our very own Smoking77 had such a thing happen and shared it with us. Meathead shared it on the public side. Scroll down to "Why Timing Matters"

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/

[Smoking77]

Any press is good press!