Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-07-2012, 12:54 PM   #16
KnucklHed BBQ
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana

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 [I][B]"The Meat Vault"[/B][/I] - [B][COLOR=red]3[/COLOR][/B] [COLOR=red][B][I]RED [/I][/B][/COLOR]Weber Kettles O, H (with Cajun Bandit Mod) & [COLOR=black]pre '79[/COLOR] - [COLOR=black][B][I]Black[/I][/B][/COLOR] OT Platinum (DH) - [B]SS AusPit[/B] - [B]Rib-O-Lator[/B] - SJ UDS (DI) - [B][I]CRAZY FAST[/I][/B] [COLOR=yellow][B][SIZE=3]Yeller[/SIZE] [COLOR=black]Thermapen[/COLOR][/B][/COLOR]

[B][I]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[/I][/B]
KnucklHed BBQ is offline   Reply With Quote

Thanks from:--->
Old 11-07-2012, 01:18 PM   #17
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria

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.
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 07:38 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.