Round Two Pastrami

Discussion in 'Meat Selection and Processing' started by terry colwell, Feb 13, 2012.

  1. terry colwell

    terry colwell Smoking Fanatic

    Ok Guys,, Bare with me. My Son just called and said he ships out to Afghanistan in about a hour so I am  a little pre-occupied..

     I have a brisket flat that a de-fatted and put in a bag with TQ wet brine with pickling spices coriander and CBP.. How long do I leave it in the frige for? For Strami...
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I think the formula is 1 day for every 1/2 " thickness of the meat in the thickest spot.

     I always add a couple of days for good measure. Make sure and do a fry test to check for saltiness.

    Our prayers and thanks go with your son!
     
    Last edited: Feb 14, 2012
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Many thanks for your sons service and may God protect him and there be a speedy end to this war...JJ
     
  4. I let mine cure 10 days. Good luck to your boy. We thank him. [​IMG]
     
  5. terry colwell

    terry colwell Smoking Fanatic

    Thanks Guys,

     So can I leave it in too long?? Does it have a minuman  but not amaximun? 

     Thanks for the Well wishes for my Son, I will Pass along all the Thanks if he gets to Call. Last I heard from him was last night, so I dont know if he shipped out already or not. Which adds to the level of frustration. The "Not knowing"
     
  6. God speed and many thanks to your son and the rest of the family as well. I was married to military and had a son who served as well. Man oh man I remember those calls. 
     
  7. Can't answer your pastrami question, but I wanted to say thank you to your son for his service and I pray for all the men and women of our armed services. They are truly heroes. 
     
  8. venture

    venture Smoking Guru OTBS Member

    A big thanks to your son!  A big thanks to you, because for every vet who serves, there is also a whole family who serves!

    A little too long is better than too little, especially if your fridge runs cold.  Within reason, I will always err on the side of longer rather than shorter.

    May God bless the few who still choose to stand up for us!

    Good luck and good smoking.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]

    Joe
     
  10. msiferllc

    msiferllc Newbie

    I cure for 8 days.  Hope your son gets home soon.  He's a true hero!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use Pops brine & cure for 10-14 days depending on the size of the brisket. 
     

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