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First pastrami- greyish center?

Cowgirljac

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Greetings all,

Finished my first pastrami! It tastes great and is family approved :) BUT not perfect. 10 days in cure (I used the bacon cure calculator on here and cure #1, flipped daily) cut a corner and cooked it up to taste for salt and soaked it two hours in cold water. Smoked at 250 to an IT of 165 with cherry. I have a couple of questions for you guys:
1. The very center is more grey than pink. Why? Not enough cure or time in cure?
2. Super tough if not cut VERY thin. Did I overlook it?
 

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pops6927

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chef jimmyj

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Pastrami gets tender between 195 and 205. It was not cooked long enough...JJ
 

SmokinAl

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I agree with both of the above, not enough cure time & not cooked long enough.
Personally I like dry cured pastrami, but Pop's method makes it very easy to get it right every time.
With no massaging or flipping, just put it in the brine & in the fridge for a couple of weeks & that's it!!
Al
 

tropics

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You can steam it to make it tender!
Richie
 

ab canuck

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Lots of great info given there, Going to mark that so I have it for when we get to do ours.
 

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