Ok so I was watching cooking channel the other night and this company was making what they called pastrami ribs. they brined them like corned beef then rubbed them with pastrami season and on to the grill.
So of course I need to try this. I'm going to use Meatheads Kats recipe, but my question is when I calculate meat weight for prague powder do I deduct some for bone weight? And what do you think for brine time, 2-3 days?
Has anybody else tried this or seen this?
That sounds really, really good, but I would be concerned about the curing salts penetrating through the bone. Normally, the salts will slowly penetrate from all sides, but I don't know if they penetrate through the bone, and would assume that they don't until I found out otherwise. That would mean brining could take twice as long since penetration is happening from only one side.
I seem to remember reading somewhere that the salts penetrate about .25" per day. So a 3" thick piece of meat would have a total penetration of .5" total per day - .25" on each side, and that meat would take six days to cure. If the salts are only penetrating on one side, that meat would take 12 days to cure.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Hmmmmm.... sounds long to me. I would think a dry brine like bacon. Also if the membrane is off there will be penetration. That type of ribs are you talking about that are 3" with the bone. I'm confused. Again.... or maybe just kinda always.
You're obviously going to want to replace parts of the cook with smoking. If memory serves, I corned a brisket flat with the second recipe, then switched over and smoke the result to make pastrami. OK, this one covers both parts:
Comment