Originally Posted by Redheart
How is that pastrami looking? Better yet how is it tasting?
Not ready yet. I couldn't find the time to prepare that brisket until last Saturday. I trimmed it, separated the (very small) point from the flat, and applied the curing salt, it's now sitting in the fridge:
The cook is scheduled for next Sunday. It already has that nice looking deep red, but I am skeptical, because I in my opinion the amount of curing salt according to the the manufacturer's instructions is way too little (4.41 lbs of curing salt are supposed to be enough for 132.28 lbs of meat). It was more like a sprinkle than covering the meat properly, but well, we'll see how this is going to turn out.