I'm currently corning a 6 lb piece of brisket flat and am hoping to make my first pastrami sammies on Sunday.
Here're my questions:
1. Do I still need to desalinate for 8 hrs or because I'm NOT using store bought do I skip that step?
2. How long does it take to steam the meat from 150 to 203?
And if I smoke it on Saturday and stick it in the fridge for a day:
3. How much time do I need from fridge temp to 203 in the steamer?
Any thoughts are appreciated. Thanks!
Here's a terrible picture of the meat corning - I basically put everything in there that MH suggested.
Here're my questions:
1. Do I still need to desalinate for 8 hrs or because I'm NOT using store bought do I skip that step?
2. How long does it take to steam the meat from 150 to 203?
And if I smoke it on Saturday and stick it in the fridge for a day:
3. How much time do I need from fridge temp to 203 in the steamer?
Any thoughts are appreciated. Thanks!
Here's a terrible picture of the meat corning - I basically put everything in there that MH suggested.
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