Help with curing - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-11-2008, 01:33 PM   #1
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
Help with curing

Let me say that this may be answered somewhere, but when I search I always get too many things to look through, but that's another topic. I've cured brisket for corned beef and pastrami using brine (3/4 cup salt to 2 qt water) for two weeks and I've made canadian bacon using tenderquick for 6 days. I've not tried injecting yet. As I've read through the posts that are readily available - mostly wittdog- I've not seen - or missed - anything about post cure soaking. In both my attempts the meat had a good taste and was cured throughout but both have been too salty to eat. I made a pastrami this past weekend using store bought corned beef and soaked for 24 hrs and it was fine. How are you folks able to avoid the soak?
Second question - due to the thickness of store bought pastrami, they appear to be using something besides brisket - a cut of round perhaps - has anyone used another cut and how did it turn out? what was curing process and time? Thanks. The Big Dude
__________________

__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 03-11-2008, 02:21 PM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I don't post cure soak...but I do rinse and scrub the exterior to remove excess salt...are you using Kosher salt?
The ratio of salt to Water seems high to me....most of the brines I"ve used for curing typically call for 5qts of water.....

the other issue could be the TQ which is mostly Salt, and a small amount of cure, sugar and flavors. If you are using TQ and more Salt that could be part of the problem along with the water to salt ratio.
They do cure round both for corned beef and pastrami....the thicker the meat the longer the brine time....I would treat it like a ham and go some where between 7-10 days.
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-11-2008, 03:37 PM   #3
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
Thanks for the feedback wittdog. I really want to be able to do this well and even though salty, I think my pastrami is already better than supermarket deli. I'll get some insta cure and try your lower salt brine recipe. I assume I just need to go longer if I don't inject it, but the outcome should be the same - yes?
__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 03-11-2008, 04:48 PM   #4
Cooker


 
Join Date: Dec 2006
Location: Alabama
Posts: 210
I soak for a couple hours, changing the water twice. It has not been salty yet. Good luck in your future adventures.
Damar12 is offline   Reply With Quote
Old 03-11-2008, 05:01 PM   #5
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
For the tenderquick Canadian bacon I cure for only 4 days, rinse really well, and sometimes a short soak.
http://bbq-4-u.com/forum/viewtopic.php?t=8461
I'm not sure, but maybe 6 days in the cure might make it saltier?

I made some pastrami with eye of round a while back that turn out pretty good...
http://bbq-4-u.com/forum/viewtopic.php?t=10780
I think brisket works best though.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 03-12-2008, 08:23 AM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by big dude
Thanks for the feedback wittdog. I really want to be able to do this well and even though salty, I think my pastrami is already better than supermarket deli. I'll get some insta cure and try your lower salt brine recipe. I assume I just need to go longer if I don't inject it, but the outcome should be the same - yes?
Yeah it should come out fine without the injection...I inject becuase it helps to speed up the curing process..and you I would hate to have something spoil while brining.
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×