I'm making Close to Katz's Pastrami--my favorite Meathead recipe. I have just finished corning the beef and am soaking it to get the salt off. Was going t o rub tomorrow (Friday) and smoke it on Sunday. However (!), there is a Spare the Air warning in effect till 10/6 due to fires and bad air here in Cali. So, do I freeze the meat until it is all clear to smoke? Do I let the water drain before I freeze it? Do I rub it and keep it in the fridge? Rub it before freezing? I just don't know. What's the best thing to do so that it will still come out Close to Katz's? Appreciate any advice here. Thanks in Advance.
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Finish desalinating. Then pull it, dry it off (pat dry), wrap or vac seal and freeze. When you go to smoke it, pull it down the night before (or sooner - it will take a bit to defrost), apply rub and smoke. Alternately, apply the rub then freeze - doesn't matter.Last edited by rickgregory; October 1, 2020, 01:55 PM.
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Another option is finish what you are doing. Freeze it, get a Styrofoam container and some dry ice and pack it up. Then overnight it to me. Address will be provided. I will finish the process and promise to post lots of pictures.
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Many spices in your rub are not going to like being frozen and then thawed. Wait, and rub in a fresh rub when you're going to do the cook.
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Originally posted by JGo37 View PostMany spices in your rub are not going to like being frozen and then thawed. Wait, and rub in a fresh rub when you're going to do the cook.
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