- Aug 14, 2018
- 16
- 0
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?
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?