Gelatinous Fat

[Buttercup Shinkicker]

I am a new graduate of the Youtube school of brining. I did see some similar threads but no answer to my situation.

I did a five day brined a brisket for pastrami. The flavor was fabulous. The cooked texture was spot on. My issue was the fat turned into a never wants to come off anything gelatin. Everything it encountered was so sticky fat gross. This took forever to clean and was not pleasant.

Is this normal? Should I trim more of the fat off the meat before brining? Is there a ratio of water and salts I did not do correctly? Any help would be appreciated. I am new to brining.

Here is a list of my ingredients of my brine. The meat was submerged with a plate for 5 entire days. I rotated every day.

• gallon water
• cups kosher salt
• tsp pink curing salt
• Tbsp pickling spices
• 1/2 cup brown sugar

Thanks in advance for any help. It is appreciated .
Lil

 

[SmokinAl]

You didn’t include the amounts that you used. Most guys on here that use a wet brine use this recipe.

Pops Curing Brine

Below is Pops Brine for Easy Bacon and other meats. Note: The High Sugar content will cause Bacon Fried in a Pan or Oven Baked above 325°F to Burn! Pops' once told me to reduce to 1/4C of Each or leave out the Sugar...In Memory of Pops, enjoy...JJ Real simple curing brine: for every 1 gallon...

www.smokingmeatforums.com

Also they go for 2 weeks in the brine.
Personally I prefer to do a dry cure for pastrami, I like the texture & flavor better.
As to your question about the fat, I have never heard of that before, but I’m sure someone on here has, so hopefully they will be along shortly.
Al

 

[Buttercup Shinkicker]

You didn’t include the amounts that you used. Most guys on here that use a wet brine use this recipe.

Pops Curing Brine

Below is Pops Brine for Easy Bacon and other meats. Note: The High Sugar content will cause Bacon Fried in a Pan or Oven Baked above 325°F to Burn! Pops' once told me to reduce to 1/4C of Each or leave out the Sugar...In Memory of Pops, enjoy...JJ Real simple curing brine: for every 1 gallon...

www.smokingmeatforums.com

Also they go for 2 weeks in the brine.
Personally I prefer to do a dry cure for pastrami, I like the texture & flavor better.
As to your question about the fat, I have never heard of that before, but I’m sure someone on here has, so hopefully they will be along shortly.
Al

Thank you for the information and the recipe link. I appreciate your help. =) I will try the recipe this weeks meat. Not sure what that will be yet.