Pastrami help

[donanthony100]

Hello all, have made a previous post regarding pastrami. Going to start a batch tomorrow out of venison. Interested in pops method. But couple questions. He states 1 cup of salt per gallon of water. But salt varies greatly between manufacturers and a cup of Morton’s kosher salt will be a lot different compared to let’s say diamond crystal. Also. Some venison roasts like the sirloin tip in the rear leg is quite thick 2-3 inches in the center. I know cure only works so fast so at what point is injecting cure a necessity? Little worried about letting the meat sit in the fridge for two weeks and the inside is tehcinally “raw”. Wanted to do a dry cure but this is what I’m hesitant against. Thanks!

 

[SmokinEdge]

Hello all, have made a previous post regarding pastrami. Going to start a batch tomorrow out of venison. Interested in pops method. But couple questions. He states 1 cup of salt per gallon of water. But salt varies greatly between manufacturers and a cup of Morton’s kosher salt will be a lot different compared to let’s say diamond crystal. Also. Some venison roasts like the sirloin tip in the rear leg is quite thick 2-3 inches in the center. I know cure only works so fast so at what point is injecting cure a necessity? Little worried about letting the meat sit in the fridge for two weeks and the inside is tehcinally “raw”. Wanted to do a dry cure but this is what I’m hesitant against. Thanks!

Don’t be nervous. It all works. Salt is all over the board in terms of cup measurement. Kosher is way different than say pickling salt (granulated) but you can cut it to 1/2 cup. Any meat over 3” thick needs injection otherwise just roll with the process it works fine.

Personally I dry cure anything under 3” thick.