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Brisket for pastrami.

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    Brisket for pastrami.

    Going to attempt corning/pastrami for the first time. Typically I let my brisket wet age for at least a month prior to smoking it, is it beneficial to age meat that is going to be cured for pastrami? Sorry if this has been discussed before, I didn't see it anywhere. Thanks

    Nah, not needed. That poor thing gets cured, then just about cooked twice.


    • Stoney
      Stoney commented
      Editing a comment
      Great, thank you, sir.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      My point didn't even want to stay on my Pit Barrel hook after being cured.

    FWIW, I suspect wet-curing for a full month is unnecessary.

    I make Montreal smoke meat, a similar product to pastrami, but dry-cured instead of wet (among other differences). Using a mix of spices, k-salt and #1, it dry-cures for 20 hrs per pound, and she's good to go- typically just under two weeks for a 14 pounder (practically speaking, the largest easily-accessible size available in the Toronto area, nowadays).

    From my understanding, wet cures take less time than dry cures (something something osmosis something), so I'm wondering if a full month would be really necessary to get the results you need.

    Not that there's anything wrong with going long, I imagine. Obviously you've done it before and it must work. Still, if I could get a cured meat product (and free up precious fridge space) in a week or two's time, instead of a month's time, I suspect I'd go for the latter!


    • SteveL
      SteveL commented
      Editing a comment
      Hey Biggreenmatt - what is your rub for the montreal smoked meat? I've been looking for MSM recipes on line but haven't found anything that looked right. BTW I'm also in Toronto!

    After curing, if its going to be a while before you can smoke it, can the meat be frozen with no ill effects? Should it be desalinated first? Should I put the pastrami rub on before freezing, or wait til I thaw it for cooking, if there is even a reason to thaw it? Just curious, its about done in the cure, but work is going o keep me from smoking it for a while. Thanks.


      I would desalinate, rub down, freeze, then go straight from the freezer to the pit.



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