First time pastrami

[disco]

I am making my first pastrami. I read extensively and noted that the length of curing time depended on thickness. There was recommendations of 6 days per inch and not to dry cure meat over 2 inches thick. I cut my meat to 1 inch thick. What I didn't allow for is the shrinking of the meat due to the curing. I am on the 5th day of curing and my pastrami will be pretty thin slices. I am thinking of cutting to 2 inches thick and going for 12 days curing but would appreciate the advice of more experienced pit bosses as to their experience with dry curing pastrami.

 

[daveomak]

Disco, morning....  As a general rule, cure/salt/sugar penetrates approx 1/4" per day.... If you have rubbed both/all the sides of the meat, penetration will be from all sides of the meat.... So, a 2" thick hunk will take 4 days and we allow 2 extra to be safe and equilibrium.....  total time for a 2" slab of meat in the cure/rub mix,   6 days.....   Dave

 

[pit 4 brains]

Are you dead set on dry curing? You can inject and brine cure a whole round roast and make some huge pastrami slices.

If you are dead set on dry curing, then brisket flats will give you more consistant thicknesses with a nice grain pattern for slicing.

 

[disco]

Thanks for the advice. I started with dry curing because I had some a friend made and liked it. I will try a brine next. The advice re the length of time to cure was appreciated.

 

[disco]

It came out great and I do like the texture of the dry cure. I will cut it a bit thicker next time.

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• disco
• Nov 12, 2012