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Pastrami

normht

Newbie
4
10
Joined Aug 4, 2010
I'm in the process of curing a beef brisket for a pastrami.I'm using a dry cure and after rubbing the brisket down good with the cure I vacume sealed the meat instead of using the standard ziploc bag.Any thoughts on vacume seal vs ziploc storage for the curing process?Thanks Norm
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,460
2,149
Joined Feb 3, 2009
Hey Norm, welcome to the forums. Some say it will cure faster in a vac bag, I really can't say one way or the other.

I have done it both ways with great results
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
73
Joined Jul 26, 2009
I really like the vac seal bag for a couple of reasons. You have the option not to evacuate all the air if you want and you never have to worry about it leaking. When I cure bacon, I only seal the bag without a removing the oxygen so the cure can work its magic.  I used to remove all the oxygen and the bacon never took on the mahogony color it does with the oxygen in the bag.
 

normht

Newbie
4
10
Joined Aug 4, 2010
Thanks for the response guys.I just thought the vacume sealed bag would slow the cure process down.I'm going to leave it in the cure for about 2 weeks then pull it out, put it in the Master Forge for about 4 hrs at about 140deg (lower if I can get it)with hickory smoke and then into 180deg water bath for 3 hrs.Any thoughts?
 

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