Possible pastrami problem.

[Thunder77]

Question for the science folks. I had finished curing a brisket for pastrami. Emptied out the container, and refilled with plain water to desalinate. I have been ill, so I forgot about it, and it soaked over 24 hours. Is this bad? Did I soak all the nitrite out of it? Help!

[Mr. Bones]

Could be wrong, but I seem t' recall people doin' several desal runs on meat t' get th' salinity down.
I think yer prob OK, but th' experts will likely chime in with facts vs my conjectures.

[SMOG MAN]

I am not the resident expert, but by the desalinate time it is cured, you might find not salty enough.

[EdF]

I agree with my predecessors. The curing salts get "in there".

[Oakgrovebacon]

It is fine, apply rub and back to the fridge for another 24 hrs. Smoke, steam and enjoy!

[W.A.]

Its good

[David Parrish]

You're good. Worst case you'll need to add some salt back in.

[DeusDingo]

i think the "cure" gets into the meat directly and once it's cured there is no un-curing it (correct me if i'm wrong). i remember last year that some people said they had to soak their pastrami for 48 hours to get the salt down before they smoked it. i would imagine you would be safe