Why is my pastrami not getting good cure penetration??

[motolife313-2]

First one I did was beat red all the way through. The last 6 of so don’t get full pen and this one was way off. Was some over big briskets. 22.5 and 25 pounders. Came out great but want the look of all red. Doing touch over 1 gram per pound of meat and brined 14 days on this one then a full day of just water. Never tampered with these one but on the smoker. Let them got at 250-275 and they got done in just before 12 hours and the lighter thicker one right at about 12 hours

 

[motolife313-2]

I did but the 2nd one cold next day showing the point cut

 

[SmokinEdge]

Tell me more about your cure process. We will figure this out.

 

[indaswamp]

Measure the thickness at the thickest part of the brisket. Use a cure calculator to calculate time for cure. Clock the flat box instead of circular when asked the shape of the meat. Penetration is usually 1/4" per day. Always add 20% to ensure cure makes it to the center. Longer is better that cutting it short......

 

[motolife313-2]

Well I did a couple of cups on salt and couple cups of brown sugar. I’ll back the brown sugar off so it’s not so gooey next time. Little over 1 gram per pound of meat. I did boil it so it dissolves the salt and sugar better

 

[hoity toit]

Did you use cure??

 

[TexasMuskrat]

You can also inject the brine/cure into the meat to help cure inside our as well.

 

[SmokinEdge]

Well I did a couple of cups on salt and couple cups of brown sugar. I’ll back the brown sugar off so it’s not so gooey next time. Little over 1 gram per pound of meat. I did boil it so it dissolves the salt and sugar better

In a brine with water, you cannot just allow for meat weight with cure #1. You have to include water weight and that is at minimum.

Tell me more about all of the ingredients in your cure brine. Water volume included

 

[motolife313-2]

Pretty much everything I stated is what I used plus all spice. And yes I’m using cure number 1 sorry that wasn’t really mentioned. The briskets are pretty tight tight in a container and just enough water to cover them. I’m guessing 3.5-4 gallons. Pic from few months ago

 

[SmokinEdge]

I’m guessing 3.5-4 gallons. Pic from few months ago

If going this route to cure (cover brine) then do this……,

Use 1.1g per pound of combined meat and water weight. As a note: 1 gallon of water weighs 8.33 pounds or 3781 grams per gallon.

Or, you can use a measure of 2 Tbs of cure #1 per gallon of water. This will also effectively cure.

As you can see there are variables to cover brine curing. What I’ve given you will work though and work well.

Im thinking you were using, in actuality, way less cure #1 than needed. And this was because you used meat weight only. You are actually lucky you got the level of cure you did.

Example:

10# meat multiplied by 1.1g would be 11g cure #1.

10# meat plus 2 gallons water. (Water weighs 8.33 pounds per gallon.) this equals 26 total pounds.

26 pounds multiply by 1.1 equals 28.6g cure #1.

11g versus 28g of cure #1 is a huge deal.

 

[motolife313-2]

Ok I will give this a try next time thanks. Why is it important to cover? More sanitary?

 

[SmokinEdge]

Ok I will give this a try next time thanks. Why is it important to cover? More sanitary?

The “cover” is enough brine to cover the meat. If the meat wants to float you can put a weight on it like a plate or zip bag filled with water (no air) to keep the meat submerged or as they say, covered.

 

[TexasMuskrat]

The “cover” is enough brine to cover the meat. If the meat wants to float you can put a weight on it like a plate or zip bag filled with water (no air) to keep the meat submerged or as they say, covered.

I tend to vacuum sealer mine to ensure it stays in the brine. If you have big enough bags you can do that as well. I have also used 2 gallon zip lock bags as well. You get as much air out as you can before closing to ensure the meat stays submerged/covered in the cure/brine.

 

[zwiller]

Yeah, no account for the water... Honestly, I am liking my dry cure results over wet and I get a better spice flavor as well. Never heard a cure rate of "1g per pound" but son of gun the math works (as a dry cure). As of late I'm out if cure and been using TQ. 1T per pound plus whatever spices. Easy peasy.

Corned beef made with TQ + fresh ground pickling spice finished by SV.

 

[motolife313-2]

I don’t have a problem with the meat staying submerged. But I’ll add water weight next time I find 2 briskets that I like the shape enough to go through the process