Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Pastrami/Corned Beef Pop quiz!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • HouseHomey
    Club Member
    • May 2016
    • 5573
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    Pastrami/Corned Beef Pop quiz!

    So. I have 6 whole packers brining in cambros to make pastrami.

    as always I followed the AR method and calculator.

    The called for cure time with the calculator here is 9 days. I put them in the brine early morning on Monday 12/30.

    some one knocked over the cambro yesterday and 4 gallons of water brine went everywhere.

    For the record I discarded the whole packer.

    before I threw it I was suprised how good it looked. I was expecting more junk and funk or more pink color etc..everyone was flabbergasted that I tossed the meat.

    was the meat salvageable?? I think not. How long can you leave a turkey in a brine.

    PLEASE PLEASE no “when in doubt answers” as I was just randomly thinking “what’s wrong with this meat?”

    I’m having flashbacks to a previous post I made and don’t want to go that direction.

    Meathead I’m thinking I created conditions that artificially spoiled the meat and then held it. So halfway through the cure time is the money spot for ickyness and contamination. That sound about right? I hate losing a whole prime packer and was drawing a blank when i was forced to explain why I was tossing a packer. It’s been a long week and I was “over it” and was literally having a hard time defending myself. Likely that was all in my head.

    just random thoughts this morning.
  • JCGrill
    Club Member
    • Mar 2017
    • 1861
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #2
    No expert here, but let's pretend you were making pickles (which in a way you are). If you are making a vinegar pickle the acid kills the bugs, but you use heat to speed up the process. I would surmise that corning is the same, and without heat it takes more time. Have you created a breeding ground for bugs? I doubt it, but at the same time those that were there might not be dead yet.

    I don't know what I would have done in that situation. Bummer though.

    Comment

    • holehogg
      Club Member
      • Nov 2017
      • 2586
      • Port Elizabeth, South Africa

      #3
      "When I'm doubt throw it out" 😊

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        bad boy

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Oh man, you in a heap of trouble!
    • ComfortablyNumb
      Club Member
      • May 2017
      • 3501
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #4
      I'm guessing this was at work, where you don't have any dollars invested and can't take chances. If this happened to me at home I'd be thinking of mixing up fresh brine and tossing it back in.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yeah that thought crossed my mind but I was having nothing to do with that. Yes it was at work. I wish I had the space for 6 22qt cambros.

      • grantgallagher
        grantgallagher commented
        Editing a comment
        So it was partially cured? Obviously serving to people you cant do anything than what you did but at home i would have just cooked it like a reg brisket and see what a partial brine does, lol.
    • Red Man
      Club Member
      • May 2018
      • 1297
      • Western Washington

      #5
      The point of the 9 day cure time isn’t to kill all the bugs, it’s to allow enough time for the cure to penetrate to the center of the meat. If anything I’d think the more time in the wet cure, the higher the risk of the bugs taking it over.

      My only concern with starting over with a fresh wet cure would be if that’s going to cause a higher PPM of nitrite in the meat. Since some of the curing salt in the cure has already been absorbed, starting over might add to the final PPM in the meat.
      Last edited by Red Man; January 4, 2020, 06:40 PM.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        I would surmise the same.
    • CaptainMike
      Club Member
      • Nov 2015
      • 2740
      • The Great State of Jefferson
      • 24X40 Lone Star Grillz offset smoker
        Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #6
      I wonder if Doc Blonder might chime in.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        I think there would be a whole lot of science in there and the rest is likely in the original thread. My guess is not and that’s ok with me. This thread was a random thought and something that actually happened to me. I Was just sharing.

    Announcement

    Collapse

    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
    See less
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Meat-Up in Memphis