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Curing Pastrami in Tupperware

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    Curing Pastrami in Tupperware

    Any issues curing pastrami like this? On day 2 so 4 more days to go per Meathead’s calculator. Last time I used a huge pot but I was only doing one piece of meat instead of the full packet. I split them up to avoid stacking.
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    #2
    Shouldn't be any problem at all. I should say, I often use Ziplocs. Makes it easy to slosh 'em around, and they make the giant ones you can do a whole packer brisket in. I've done it and they work GREAT.

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    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      Thanks. All of the are full with liquid but wasn’t sure it there was a minimum amount of liquids needed.

    #3
    Only problem I see is not enough. Home made pistrami dissapears fast so make a lot.

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