- Aug 2, 2018
- 8
- 2
So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me).
I'd love to hear any suggestions or tips about any part of the process (what to put in the brine, how long to rinse, the rub, the smoke, etc).
Thanks all!
Erik
I'd love to hear any suggestions or tips about any part of the process (what to put in the brine, how long to rinse, the rub, the smoke, etc).
Thanks all!
Erik