D
Derek
Guest
Is there any thing I can do to make or buy a low sodium pastrami?
I'm really missing that great taste!
I'm really missing that great taste!
Thank you man.None that I know of. That pork belly method might work with a flat, but keep in mind I never could come up with a way to do it without spending lots of money just to experiment and see if it would work, with the risk of it not working of course. Also, like anything else, it might taste different without the salt. I have no idea what the taste of either would be like to be honest.
Thank you for the link man, However the link is broken and its a 404 not found.Well, salt is central to the (curing) corning process that beef goes through before smoking it to make pastrami but here are some totally random thoughts....
Storebought corned briskets are out, as they are loaded with sodium. Corning your own seems to be the logical choice since you would be in control of the amount of salt used. The "accepted" and "tried and true" recipes for dry cures and for sweet pickle solutions (brines) contain quite a bit of salt as well as nitrates. When decreasing the salt and/or nitrates you risk not fully curing your meat, and also risk bacteria growth. There are other variables too, like the curing temperature and the length of time. The good thing is these traditional methods work well.
All that said, there is a theory called "modern day cures" by Warren Anderson, and he promotes the use of less salt in his methods. When I get home from work, I'll check his book for recipes.
In the meantime, look at Dave Stamper's home corning method. It is a combination of an injection and a rub, with plenty of garlic and seasonings for flavor. It is quite good and I mention this because Dave got me hooked on using injections for the delivery system of a brine. (He is one of the Guest Pit Bosses on my site, and is a long time mentor of all things barbecue). Now, Dave's injection has plenty of salt .... but if I was going to experiment with reducing salt I would still go with the injection/rub combination, and I would use his combination of seasonings as a baseline.
Before jumping in and changing anything major in a proven technique (like Dave's), I would recommend making it to the T. This will give you an understanding of the flavors.
Thank you, and I will take a look at it later.Sorry, I fixed it in my post and here it is too.
Yes it is.It's a cruel world for those on a low sodium diet.
Is there any thing I can do to make or buy a low sodium pastrami?
I'm really missing that great taste!