I have "better than Katz's" pastrami recipe hunk of flat in a bath right now and want to get a head start on planning the next steps.
the main question i have is about the variability of the step where you leave the rub on uncovered in the refrigerator to allow it to stick to the meat.
does anyone have experience with testing the upper and lower limits of this refrigerator time? I want to have it fresh for a weekend day which leaves me with a couple options:
1. put the rub on for 12 hours and cook earlier than meathead recommends. (too early for bark?)
2. put the rub on for 5 days and cook well well past where meathead recommends. (too long for spoilage/freshness?)
​​​​let me know if you have experience or opinions on which of the options will work better.
the main question i have is about the variability of the step where you leave the rub on uncovered in the refrigerator to allow it to stick to the meat.
does anyone have experience with testing the upper and lower limits of this refrigerator time? I want to have it fresh for a weekend day which leaves me with a couple options:
1. put the rub on for 12 hours and cook earlier than meathead recommends. (too early for bark?)
2. put the rub on for 5 days and cook well well past where meathead recommends. (too long for spoilage/freshness?)
​​​​let me know if you have experience or opinions on which of the options will work better.
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