Recent content by crazyred

Actually, it turned out better than I thought it would.  Everyone in the family and even the in-laws enjoyed it.  I will definitely make it again and modify the curing salt with pragues powder.  Thanks for everyones input on this.

Now today it's on to the pit for some smoke

24 hours with dry rub

20+ hours in water to reduce salt

12 days curing

Thanks for the advice everyone. I have read posts saying to fry test a piece but how exactly is this done?

Chef JJ, Thanks for the info. I had a thought, would it be safe if I could purchase some pink salt and add the needed amount into the existing brine?  Do you think that would work?

Thanks for the info cranky buzzard. If this turns out well and I decide to make more what amount of MTQ would you recommend?

I was excited about my first attempt at making pastrami using a brine method.  I found some recipes on the net and picked different ingredients from each.  Then made it up and put it in the fridge yesterday.  All the recipes I have read called for pink salt (pragues powder #1) which I was not...

Thoughts anyone?

I was excited about my first attempt at making pastrami using a brine method.  I found some recipes on the net and picked different ingredients from each.  Then made it up and put it in the fridge yesterday.  All the recipes I have read called for pink salt (pragues powder #1) which I was not...