corned beef or pastrami question

Discussion in 'Meat Selection and Processing' started by captaingreg, Dec 9, 2013.

  1. captaingreg

    captaingreg Newbie

    Ok so I got this cheapo roast I was gonna make jerky with I had the thoght of corning or pastramifying it any thoughts... a waste of meat it?was only like 7 bucks but just wanted to toss it out there for an opinion. ...thanks cap
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cap, morning......  Try it...  I'd slice the roast so it was about 1 1/2" thick then brine/cure...  just so it was the correct thickness for a proper cure... and shorter curing time...   A "round" roast say 5-6" thick would need to be injected and take longer to cure...  just saying... and it would need to be sliced anyway...
    Last edited: Dec 10, 2013
    captaingreg likes this.

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