Making Corned Beef - Question on Curing

[JGrana]

I took 2 small pieces of brisket flat (roughly 1 1/2 lbs each) and started curing for a pastrami cook next weekend. The 2 pieces went into the cure Saturday. I was planning on doing the rinse/soak on Friday with the pastrami work on Saturday.
Bit of a problem... I found that I need to go out of town next Friday evening, back Sunday.

In reading Dr. Blonders article on cure time, I shouldn't go longer than 7 days. In fact, 5 would be fine. I plan on starting the pastrami next Monday.

So, my options (I think)

1) Take out of the cure bath on Thursday. Rinse and wrap/put in fridge until late Sunday. Then soak overnight.
2) Take out of the cure bath on Thursday and put in a plain water bath (the soak) until late Sunday. Replace water and be ready Monday
3) Just leave in the cure until late Sunday.

Thoughts?

[Spinaker]

You can go about 25% longer in the cure. So you should be fine. It may come out a bit more salty, so make sure you give it ample time for desalination. I would change the water in the desalination bath about every 8 hours.

You could also take it out on Thursday, since you won't be changing the water in the desalination step, it will reach equilibrium. Then it will not be able to pull any more salt out of the meat. Take it out of the bath on Sunday, rub and let it sit over night in the fridge, then smoke on Monday or Tuesday.

Really, you could go 2 or 3

Be sure to review this article as well. The comments are a good place to look too. http://amazingribs.com/tips_and_tech...ing_meats.html

[oldmanzeke]

This might be the wrong place, but a question about pastrami, Meathead says to either wrap the smoked brisket in foil for a week OR go immediately to the steaming method. My question is, does the extra week in the fridge complete the curing process or do you still have to steam to 203? I'm hesitant to lose the bark.... Thanks for looking.

[JCBBQ]

The curing is done. I'd guess if you don't want to lose the bark then smoke to 203. I've only done one pastrami though so definitely not the expert.

[kmhfive]

Nice to meet you! All the Pastrami I’ve done, I’ve taken all the way on the smoker. Never tried to steam one.

[oldmanzeke]

Thank you, kmhfive, appreciate the input.

[oldmanzeke]

As the late, great Emily Lattella used to say; "Never mind!"
After re-reading the paragraph several times it finally dawned on me you have a week to store in the fridge before you HAVE to boil it to 203... I wonder if that week in the fridge would add any flavor?

[kmhfive]

Don’t know about flavor addition, but it could even it out and add tenderness.