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Rolled Brisket Curing

post #1 of 12
Thread Starter 

Hi all


I'm in the process of making curing some pastrami and am wondering if anyone can tell me if it would be possible to cured the meat in the classic rolled and tied shape over purchased it in?


I know that morally I would flatten it out so tat the cure gets to all of the surfaces but I think I could get a much more consistent shape leaving it rolled and just curing for longer to make sure it penetrates?


Anyway, hows my logic?

post #2 of 12
Thread Starter 

Should I elaborate?

post #3 of 12

Are you using a dry or wet cure?


I  always use a brine to cure my meat, and in that case I see no problem rolling it up.


Not sure about a dry cure. I guess if you coat it well then roll it up that may work.


Best to wait for the dry brine guys to come along, or PM Chef Jimmy J.



post #4 of 12

Inject......  weigh out the proper amount of cure, salt, sugar....  dissolve in water at 10% of the weight of the meat...  inject it all uniformly throughout the meat...  Do not dissolve cure in hot liquid..  wait for it to cool in the refer...   You can add spices by bagging in cheese cloth, to avoid particles that will plug the injector, and submerge in warm water injecting sloution....    

After injection, let rest in the refer for 7 days wrapped in plastic wrap and bagged...  turn every few days...


A pork loin I recently injected using the above technique...


post #5 of 12

Rolled Pastrami? Never heard of that one and not seeing any mention on-line other than sliced pastrami rolled around a stuffing. Technically no issue, dry or brine cured. Dave's technique will give guaranteed consistency...JJ

post #6 of 12
Thread Starter 

I tend to use wet brines but have never injected the cure into meat (and therefore don't really have the equipment).  I'm not really sure that I want to go down that route.


Really,  I'm only going for the rolled brisket as an appearance thing.


What I fear is that by emerging the whole rolled brisket I'm my brine there may be a portion of the meat that never gets contact with the cure.  However, if we think of regular 'flat' pastrami the cure natural impregnates the meat getting into its interior.


Seeing that the rolled brisket is thicker than the flat meat I was hoping that the issue may just be a matter of time.  Meaning that the thicker the rolled meat the longer the period taken for the cure to make it all the way to the centre of the meat.


Im wondering if the injecting of cure is a short cut to this and if the meat will cure without it?


Sorry I think I'm kind of skewing my question a little.


Thanks for your help.

post #7 of 12

Any piece of meat over 2" thick "should" be injected with a curing solution for a short term cure using cure #1...   it takes too long for the brine to get to the center of the meat..  It can sour...  


The syringe I use comes with Cajun Injector Marinades.....


post #8 of 12

Dave has you covered with a Cure #1 Method.


I use Tender Quick, and I would Dry cure it "Flat", but anything over 3" thick I would inject too. 




post #9 of 12
Thread Starter 



Think I need a re-think!

post #10 of 12

Below is a sort of step by step to do this injection curing...  if you have any questions, I'm here....






post #11 of 12

It is an interesting idea and thinking out of the box but...Yep...With a simple Brine Cure, it is very likely the center of the roll would spoil before the cure soaked in that far. The Creole Butter and Injector is inexpensive and, BONUS, you have all you need to inject and Smoke a tasty Chicken, Wings or Turkey. Just me but, I would be focusing on Quality over Aesthetics...JJth_dunno-1[1].gif

post #12 of 12

I'm in   ------------------   110.gif




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