Originally Posted by captndan
Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?
I am sure they will not divulge their process in making their "Pink Gold" but only give generalities of the process.
Dry refrigerated curing is dependent upon the thickness of the meat. It can be accelerated by brining and stitch pumping as done in in today's commercial applications.
As far as smoking for days, I have never smoked corned beef for days to make pastrami, but I can remember my grandfather smoked hams for days in the smokehouse. It was far from our smokers of today and it was a cold smoking process which was also part of his curing method.