DustyQ
Knows what a fatty is.
I've long ago converted to dry curing instead of brining. Its a lot less mess, takes up a lot less real estate in the fridge and most of all because i'm impatient, no waiting for brines to cool etc. Just mix spices, apply, vacuum seal and then give it a flip every day.
I have a small brisket and an ample supply of venison that I'm thinking about turning into pastrami and I'd much prefer to "dry corn" (is that a thing?) if possible. The cure is easy to calculate, but I'm not sure how to adjust the amount of pickling spice or how the dry process will translate their flavors.
I have a small brisket and an ample supply of venison that I'm thinking about turning into pastrami and I'd much prefer to "dry corn" (is that a thing?) if possible. The cure is easy to calculate, but I'm not sure how to adjust the amount of pickling spice or how the dry process will translate their flavors.
