Quote:
Originally Posted by Stlsportster
Not a long enough soak IMHO. Needs overnight. Last one I made with a short soak was way too salty.
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I've soaked overnight. I've soaked for 12 hours. I've soaked for 6 hours. I've done just a rinse before rub application. I have yet to make the consistent connection between the soak/water change and sodium level in the pastrami. Perhaps I like to live dangerously.
It'll buff out.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
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