23rd Q: This is NOT Pastrami! [w/ pr0n] - Page 2

KnucklHed BBQ · 11-07-2012, 12:54 PM

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!

This is not your pork! · 11-07-2012, 01:18 PM

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.

11-07-2012, 12:54 PM	#16
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	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! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

11-07-2012, 01:18 PM	#17
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	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. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Grandpa Kwock's Char Siu Boneless Pork Belly & Worstjes