billy sparrows
New member
Wet curing some pastrami. I have done the dry rub recipe posted on this site with good results, thought I would try the wet cure. Last time I just used the flat and thought it was a little dry...this time I have a packers brisket. Left the point on thinking it would add some some flavor and help keep it more moist. Trimmed about 4 lbs of fat off of it for a total of about 12 lbs. I used Ruhlman's pastrami recipe, but reworked it a bit because all I had on hand was tenderquick and no pink salt. I hope the cure can penetrate this piece of meat. I'm going to let it go for 7 days. I guess we'll see....I have pics, but I don't have any idea how to post them.