First Beef Bacon and Pastrami

[TexasMuskrat]

So I took a Brisket and separated it into flat and point. Cut flat into 2 pieces. Did a dry cure 1.5% salt, 1% sugar, .25% cure #1. Rubbed that on the two pieces of flat. Then I made a wet cure for corning the point. Flipping everyday and giving a small massage.
First question is how long should I cure the bacon and how long for the pastrami?
Second question, should I cold smoke or hpt smoke my beef bacon?

 

[chopsaw]

I always try to cure for 14 days . I keep my fridge at 36 degrees , with an alarmed therm to keep an eye on things .
I have pulled stuff around 10 days , by my general rule is 14 .

 

[Brokenhandle]

I agree with chopsaw and go 14 days... minimum of 10. I think it helps with the flavor. Pretty sure I cold smoked mine, but it's been quite awhile. You're gonna love it!

Ryan

 

[TexasMuskrat]

Appreciate your replies. It has been in 4 days so far. Was hoping the pastrami would be good to go on the 4th but I guess I’ll have to do something else.

 

[02ebz06]

I agree with chopsaw and go 14 days... minimum of 10. I think it helps with the flavor. Pretty sure I cold smoked mine, but it's been quite awhile. You're gonna love it!

Ryan

Is there a real benefit of curing for 10-14 days ?
Recipe I used said 5-7, I did 6 days, and it was awesome.

 

[Brokenhandle]

Is there a real benefit of curing for 10-14 days ?
Recipe I used said 5-7, I did 6 days, and it was awesome.

On a brisket flat... probably not. I think it does add something by going longer... but it's the way I was taught. Some times just hard to change your ways lol!

Ryan

 

[smokin peachey]

On a brisket flat... probably not. I think it does add something by going longer... but it's the way I was taught. Some times just hard to change your ways lol!

Ryan

Do you have a link to your thread I’d like to learn your process. Hopefully it’s not another one of your no pics never happened disappointments.

 

[smokin peachey]

I agree with chopsaw and go 14 days... minimum of 10. I think it helps with the flavor. Pretty sure I cold smoked mine, but it's been quite awhile. You're gonna love it!

Ryan

Do you prefer 10 or 14? Any threads?

 

[Brokenhandle]

Do you have a link to your thread I’d like to learn your process. Hopefully it’s not another one of your no pics never happened disappointments.

Yep, there's one out there. Use the search feature.

Ryan

 

[Brokenhandle]

Do you prefer 10 or 14? Any threads?

I said I prefer 14.

Ryan

 

[TexasMuskrat]

Well decided to go ahead with the smoke today. Preparing the meat roght now. Here are some pics. I will keep ya posted on how it goes.

 

[TexasMuskrat]

All spiced up and on the smoker.

 

[TexasMuskrat]

Pulled bacon one is just heavy peppered the other is brown sugar and light cracked pepper. pulled at IT 151 f*

 

[TexasMuskrat]

Bacon Taste test.... Wow is that good! The pastrami is finishing up this morning. Will post pics of it later. I will be doing these beef bacons a lot!

 

[Brokenhandle]

Bacon Taste test.... Wow is that good! The pastrami is finishing up this morning. Will post pics of it later. I will be doing these beef bacons a lot!

Looks terrific!

Ryan

 

[TexasMuskrat]

Pastrami is great and made Reubens

 

[Buckeyedude]

Looks really good! Nice job!

 

[Schwarzwald Metzger]

So I took a Brisket and separated it into flat and point. Cut flat into 2 pieces. Did a dry cure 1.5% salt, 1% sugar, .25% cure #1. Rubbed that on the two pieces of flat. Then I made a wet cure for corning the point. Flipping everyday and giving a small massage.
First question is how long should I cure the bacon and how long for the pastrami?
Second question, should I cold smoke or hpt smoke my beef bacon?

I've cold smoked cured bacon, pastrami, sausage for as long as 24 hours.

Out of curiosity were you going for a reduced sodium pastrami by only applying %1.5 salt? Was it salty enough when you tasted it?

The reason I ask, is my cures always use 2.25 % salt and .25% nitrite..... My sausages always use 2% salt..... if I can cut back on sodium my heart will love me.