Homemade pastrami

[slukatj33]

I decided to make my own pastrami out of a 12 pound brisket after trim. Followed a recipe with 2tsp of curing salt, wet brined it for 4.5 days and then smoked till internal of 203. Came out amazing except it had a thin brown streak running down the point . Flat seemed fine. Is this a concern or is it same to eat. It’s almost like the cure didn’t take all the way through, and I’m not trying to end up with botulism.

 

[indaswamp]

Yes, you did not cure the brisket long enough for the cure to penetrate to the center. What temp did you cook the meat at?
Being this is a whole muscle, as long as you did not poke it with a needle and inject it, then you will be fine. Just the cured flavor won't be where the brown ring is....

 

[indaswamp]

Next time, measure how thick the thickest part of the muscle is, then use a cure calculator online... I use Dr. Blonder's cure calculator.....

 

[slukatj33]

Yes, you did not cure the brisket long enough for the cure to penetrate to the center. What temp did you cook the meat at?
Being this is a whole muscle, as long as you did not poke it with a needle and inject it, then you will be fine. Just the cured flavor won't be where the brown ring is....

Cooked it in the 250-270 range

 

[indaswamp]

Then you are good....eat it without worry...