I have a brisket point corning since 4/26, on it's way to becoming pastrami, I hope. It's corned enough, maybe too much, but due to medical issues with my wife, I can't presently take the time to soak, rub, and smoke it. Might be a couple more weeks till I can. I'm inclined to put it in a freezer bag with some of the curing solution (it's in a plastic tub now), and freeze it. Or should I dry it, wrap it in plastic, bag it and freeze it, or vacuum pack it and freeze it, or just do one of those and keep in the fridge? Or just count on tossing it and starting over. I welcome all suggestions. Thanks.
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? How to Store Corned Brisket on its way to Pastrami?
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
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- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
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- President/Owner - SnS Grills
I made pastrami over the weekend that had spent 5 weeks in the cure liquid. Turned out great. Much longer than that though and I'd have frozen it for when I had time for the other steps. Pastrami is tough because there's a large potential for "life happens" moments when it takes so long to make something. It's worth it though, wowzers is that stuff gooooood.
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
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Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
Thanks Jerod & David. Yes, this was certainly a "life happens" event, a broken hip. I've followed Jerod's advice, and it's in the freezer. I'll try to report back when I finish. I haven't done a point before, and this one certainly looks ready to fall apart, so I'll do it on the grate in the PBC; wouldn't trust the hooks. Just one of several cooks I've had to put on hold. Fortunately, I have some cooked ribs in the freezer to tide me over.
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