big dude
Sous Chef
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
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