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Hello All - Newbie with Question.

post #1 of 5
Thread Starter 
Hi,I am not a complete newbie as i have smoked using my gasser a number of times, but i have a new kamado i am making good use of.
I have done some hot smoked salmon and Canadian Back Bacon under my belt (pun indented).
Attempting some Montreal Smoked Meat (pastrami) now. I have an 8 lb point brisket curing in a wet brine. Probably not enough enough,but on average how long would you let it soak in the brine for to cure? Been 8 days so far and it is about 3.5 inch thick at the thickest end.
Thanks.
post #2 of 5

welcome to the forum, rule of thumb is 1 day per 1/4 of thickness plus 2 days so 3.5 inches would be 14 days if my math skills are still ok, good luck

post #3 of 5
Thread Starter 
That is great info. Now the only problem is can I hold out that long?
post #4 of 5

Welcome to the forum!  That Pastrami sounds good, keep us posted!

 

Mike

post #5 of 5

Welcome to SMF!

 

Al

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