Pastrami time

[jcam222]

My buckboard and Canadian bacon went so well I am hooked on curing LOL. Decided to give pastrami a go. I’m using a beef knuckle cut in half to about 2 1/2 inch thickness. Brine is Pop’s with adjustments made for spices from a few different recipes I found. I did inject with brine as well. Did not have juniper. QUESTION: Based in my travel schedule I may not be able to pull in 10-12 days and smoke. Is 16 days in the cure brine too long?

 

[disco]

I try to stay under 14 days but it should be ok.

 

[hoity toit]

Out to come out great. You can always soak and rinse a couple times if you are concerned about it taking on too much salt , you are using Pops brine so I think you will be fine for the extra couple days.

HT

 

[zwiller]

I was told to trust my instincts. I think you are OK. Brine can get "ropy" but that does not ruin it. If it smells and looks OK at 16 days you should be fine. If brine does get ropy, just rinse it off and proceed. First time I made pastrami, it was actually all gone by lunch next day.