So right now I am on my second day of curing some brisket to eventually smoke into pastrami.
I'm following a recipe where I injected the briskets-flat and point separated-
with a seasoning/TQ solution as well as rubbed up in a mixture of seasonings and solution.
Have a FoodSaver V2440 and the thing is great but here is my question/problem...
When I sealed them there were bits of air left in the packaging, not a whole lot but enough to where I decided to post my question.
I have been turning and massaging twice a day but am wondering if having that little bit of air around the meat is a bad idea.
I am on the verge of trying to repack them and get a better seal but the main reason I ask is that a lot of dry cure type of methods just leave in a pan covered in plastic wrap and turn occasionally, and the air around that is ok.
So, unless I am informed otherwise I am going to repack and try to get the better seal but would rather not if it wasn't necessary.
Any quick answers would be greatly appreciated. For me (Jersey time) it is just after 3:30am so don't know who is up this late, but you never know.
Thanks guys and gals.
I'm following a recipe where I injected the briskets-flat and point separated-
with a seasoning/TQ solution as well as rubbed up in a mixture of seasonings and solution.
Have a FoodSaver V2440 and the thing is great but here is my question/problem...
When I sealed them there were bits of air left in the packaging, not a whole lot but enough to where I decided to post my question.
I have been turning and massaging twice a day but am wondering if having that little bit of air around the meat is a bad idea.
I am on the verge of trying to repack them and get a better seal but the main reason I ask is that a lot of dry cure type of methods just leave in a pan covered in plastic wrap and turn occasionally, and the air around that is ok.
So, unless I am informed otherwise I am going to repack and try to get the better seal but would rather not if it wasn't necessary.
Any quick answers would be greatly appreciated. For me (Jersey time) it is just after 3:30am so don't know who is up this late, but you never know.
Thanks guys and gals.
