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once it’s corned beef but before it’s pastrami

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    once it’s corned beef but before it’s pastrami

    i’m pulling the corned beef out of the brine tomorrow, but won’t be able to smoke it until the weekend. should i desalinate it when i pull it out or closer to the smoke? how best can i store it in the interim?

    #2
    Doesn't matter when you desalinate. Storage wise, it's cured, so spoilage won't be an issue. I'd bag it or wrap it tightly and keep it in a cool part of the fridge. If you found out tomorrow that you couldn't smoke it for a couple of weeks, freeze it.

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    • fmrezler
      fmrezler commented
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      thanks! i can’t begin to say how great this site is.

    • cjmww
      cjmww commented
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      Hi - 2 quick questions - First - making corned beef for first time. Put it in brine in brine AM of 4/9. Just took it out to desalinate. Smells great, not slimy, no sign of any mold or bubbles BUT meat is not slightest bit grey. Was expecting it would be. Second - i see sous vide for 36 hours for pastrami. Same for just corned beef? Thanks!!

    #3
    Start desalination now. The rub and let sit on wire rack until smoke time. Have gone 5 days this way. Rub seems to stick better.

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      #4
      What he said 👆. DeSal and rub it. Let it hold in the fridge on a rack. Add some rub and smoke.

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        #5
        I desalinate for 8 hours. You really want to pull some of that salt out of the meat. Then once you do that, add the rub and let it sit for a couple of days if you can. That rub and the ensuing bark is absolutely fantastic.

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