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
No announcement yet.

Brisket for pastrami.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

    #2
    Nah, not needed. That poor thing gets cured, then just about cooked twice.

    Comment


    • 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.

    #3
    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!

    Comment


    • 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!

    #4
    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.

    Comment


      #5
      I would desalinate, rub down, freeze, then go straight from the freezer to the pit.

      Comment

      Announcement

      Collapse
      No announcement yet.
      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":""}
      Yes
      Rubs Promo
      Meat-Up in Memphis