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Curing pastrami I need a little Help please
well it was a failure :( way to salty for me and took forever to cook. started the smoker at 250 and cooked until 175 IT 9 hours this is way to long. wraped in butchers paper and back on at 275 cooked to 205 IT for about 1 1/2 hours. let rest for 2 hours. this morning cut in to the crnter looked... -
Curing pastrami I need a little Help please
already started smoking :( -
Curing pastrami I need a little Help please
Thanks Just looking through post and see you post alot with helpful info will be hitting you up real soon as I want to do Canadian bacon. I will try nd do the math first myself then yu can sheck me and see if its right please :) Thanks again Jeff -
Curing pastrami I need a little Help please
SmokinEdge, Thanks for chiming in :)....It was in the brine for 9 1/2 days I took alot of the fat off grrr live and learn. but my main concern was of it being way to salty as the meat was 6.5 lbs and he did 14 lbs on the post. so what I did was soak it in water to pull salt out. 4 times at 1... -
Curing pastrami I need a little Help please
Is the dry brine the same of different amounts? Thanks -
Curing pastrami I need a little Help please
Yes the only thing is he used a 14 lb brisket Mine is only 6.5 lbs. Thanks for the help -
Curing pastrami I need a little Help please
it was put on the smoker 15 mins ago. Thanks for the help -
Curing pastrami I need a little Help please
So I did 1/2 a brisket about 6.5 lbs trimmed. Just woild like to know if my ingratiates are correct. Meat Churchs Pastrami recipe. Here's what I add to 1 gallon of water: 2 TBS #1 Prague curing salt 2 TBS Garlic 1 Cup of salt 1 1/2 Cups brown sugar 2 Cups pickling spice I have been reading up...
