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!
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Possible pastrami problem.
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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
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