I have 4 pieces of salt beef around 22* cooking in my kettle for about 6 hours and has just started the stall. I am prepared to push through till around midnight and then remove. No idea what the IT will be but will wrap and hold in the oven till morning.
I will then finish the cook in my vertical gasser and need to serve just before 13h00.
I prefer to steam my pastrami to finish.
I have a huge water tray in the gasser and will use it to finish the cook.I am able to generate a lot of steam. The distance from bottom rack to top rack is 45 inches. For steaming purposes would it be better to place the meat closer to the steam source or will it be just as steamy on top rack?
The kettle is idling at 130C and I have been happy with my results cooking at this temp.
Without knowing what meat IT will be when I remove later on and what temp it will be when I get it into the gasser tommorow morning leaves me wondering if I will have enough time given I will only get it into the cooker by 9'ish leaving me about 3.5 hours before I need to dish.
Will the steam assist in speeding the cook time?
If I run the temp higher than my preferred 130C with the steam will this help shorten the cooking time without affecting the quality?
Am I changcing my arm using the above route?
Any suggestions outside of having to take the cook till done in the kettle.
There is no possibility of getting it into the gasser earlier than 09h00.tommorow so that's not an option.
I will then finish the cook in my vertical gasser and need to serve just before 13h00.
I prefer to steam my pastrami to finish.
I have a huge water tray in the gasser and will use it to finish the cook.I am able to generate a lot of steam. The distance from bottom rack to top rack is 45 inches. For steaming purposes would it be better to place the meat closer to the steam source or will it be just as steamy on top rack?
The kettle is idling at 130C and I have been happy with my results cooking at this temp.
Without knowing what meat IT will be when I remove later on and what temp it will be when I get it into the gasser tommorow morning leaves me wondering if I will have enough time given I will only get it into the cooker by 9'ish leaving me about 3.5 hours before I need to dish.
Will the steam assist in speeding the cook time?
If I run the temp higher than my preferred 130C with the steam will this help shorten the cooking time without affecting the quality?
Am I changcing my arm using the above route?
Any suggestions outside of having to take the cook till done in the kettle.
There is no possibility of getting it into the gasser earlier than 09h00.tommorow so that's not an option.
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