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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2012, 12:54 PM   #16
KnucklHed BBQ
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I should have also mentioned, the closer the temp is to freezing, the longer it will take to penetrate... try to keep it in the upper 30's at least for the first few days - find the warm spot in your fridge!
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Unread 11-07-2012, 01:18 PM   #17
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Thanks for the input. As seen in the preparation thread it has been a ready-made curing salt mixture with quite some ingredients in unspecified quantities (and it's the only brand available here), but the bottom line is, the manufacturer's instructions are not working for a single piece of meat. I don't know if the ratio of curing salt per pound is supposed to change on higher quantities of meat, but following the instructions I used way too little. The other problem has been the rub resulting in a flavor profile that was quite off. So if there is another time I try pastrami I'll try wet curing and a simpler rub. The rest of the procedure should not cause any troubles.
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