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i am happy to report, that the pastrami worked out better than expected. Although i pushed temperature up-to 128 but it was not dry and had good flavor. If i paid attention and pulled out at 120 it would have been perfect.

little late but here’s my update with bit of modified technique. I started Sous Vide two 12 pound whole turkeys. Added 4 lbs of broth but turkey still floated up. Added another 2 lbs, so total of 6 pounds of broth per turkey in double oven bags. Started at 9 pm at 150, at 9 am changed to 155...

The most tender And moist Turkey is sous vide. This year i plan to sous vide two turkeys, each in seperate large oven plastic bag with 4 lbs of chicken broth each And some spices. Sous vide for 24 hours at 150. Once sour vide is done, i remove it carefully as it is extremely tender, i apply a...

Well, I procrastinated and did not through away the meat. I Dumped 3/4 of the water and added fresh cold water to dilute the brine. Then read your post and now plan to make a fresh brine tomorrow morning and leaving it for few more days and serve with on Thanksgiving along with Turkey.

It is just sad that my first attempt at making pastrami is gone down the drain. Only if I had paid attention and not picked up Moretn Tender Quick instead of Moreton Kosher Salt, I would have been enjoying some pastrami this weekend. Thank you everyone for your quick advice. Much appreciated!

Why! It was a mistake? I picked up MQT instead of simple kosher salt! Human error :(

Yes, I used 1 1/2 cup of MQT and 5 teaspoon of #1 together to make a 2 gallon brine for 10 lb brisket.

Hello Experts, In rush, I did not read the labels and I used more sodium nitrate/nitrite than I needed. I have 10 lbs brisket in 2 gallons of brine and used 1 1/2 cup on Morton Tender Quick and 5 teaspoons on Anthony's pink curing salt #1. Is this an unsafe level of sodium nitrate/nitrite...