First Time Brikset Pastrami

[jlangfo5]

Hey all!

First post here and my first time curing meat as well. I bought a 12lb brisket and cured it for 15 days vacuum sealed in my fridge using Morton's TenderQuick combined with brown sugar, coriander, and some other spices.

I took it out today and rinsed it off with cold water to remove the excess curing agent and was greeted with the following.





It seems to be quite red throughout. I have the top chunk that I cut out cooking in the oven now at 350 for a bit so that way I can gauge the saltiness. The rest I seasoned with black pepper, coriander, and garlic. This was then vacuum sealed with an entire bottle of hickory liquid smoke and placed in the sousevide cooker where it will sit for 48 hours at 149 degrees F.

I am quite excited to try this out.

I looked at TQ and they recommend 1 TBSP per lb of meat. I did some spit ball math, which seems to indicate they recommend around 150 PPM of Sodium Nitrate and Sodium Nitrite using their product. (Please back me up on this). I did deviate from their procedure by measuring the TQ based off of the brisket weight prior to me trimming off the large fat cap. I am assuming that this will not be an issue, but some reassurance would be nice to have none the less. Does rinsing the meat prior to cook significantly lower the amount of residual nitrates/nitrates in either case?

In either case, I look forward to hearing from you all!

 

[Noahjb]

How’d this turn out?

 

[forkin pork]

Jlang, I have not used QT in quite a long time, not to say it's bad or wrong.
From what I've learned over the years with corned beef and pastrami making is, find yourself a recipe, like the one I always use on the book (Charcuterie).
I think is lends itself to being a more authentic cut of meat.
Getting back to your question, I would have to say yes! Rinsing will get rid of all that surface nitrates.
Good luck and look into that book, it great!