Making Pastrami but have a slight problem


 
B

Ben S.

TVWBB Member
Went to Sam's today and picked up a couple brisket flats to make pastrami. The problem is I can't find any 2 gal Ziploc bags to put them in to cure in the fridge. The only thing I can think of is to put them in saran wrap for the cure. Any problems with doing this? Should I wrap loosly or does it matter? I believe I can wrap it well enough to where it doesn't leak, but won't know for sure until I try.

Ben
 
It'll leak-it's the nature of the beast. Use a food storage container just large enough to hold the flat--one of the Rubbermaid ones or similar. You can open it up and flip the meat directly if you are uncertain of the seal. 2 gal bags can be hard to find sometimes.
 
Thanks Kevin. I'll make a trip to the store to find some food containers. Gotta be easier than finding 2 gal Ziploc bags
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Most places never knew they made them. Appreciate the help.

Ben
 
You can get them on line--spendy but worth it (imo, they're convenient and safe) if you can't find any. It is best to look yourself as many places don't know they have them. It seems that if you're not talking to the guy that stocks that particular aisle you're not talking to the guy!

The box looks just like the 1 gal box so look closely. The local Publix had them for a long time but then didn't--I found them in Texas (at a Kroger--their brand) but now they have them again.
 
LOL, I know what you mean about asking for the clerk that runs that aisle! I found that same clerk when I went looking for Morton Tenderquick, and she had never heard of it, and asked what it was for. After I told her it was for curing meats, she said to check at an upscale food store. That's part of the problem being out in the sticks, lol. Had to order the Tenderquick from an online store, which I don't mind, except for the high shipping charges. But, then again I look at gas prices now, and think maybe I'm actually getting a bargain by not having to drive all over the place looking!

Ben
 
I found myself out of 2-gallon bags only after having already put the cure on my last one. I just laid it out fat side-down in an oblong Corningware dish and covered it in plastic wrap-- it came out fine. Never even flipped it. I have found the biggest issue above anything else in making your own pastrami is allowing enough time for a full cure all the way through the meat-- that and not forgetting to do your freshwater soaks before you go and light the charcoal.
 
When I make pastrami I make a custom bag with a foodsaver that I use to make an sealed bag that has not been vacuumed. It works well because the bag can be of any size I desire. I also have made less of a mess by sealing one end, sticking in the meat, then rubbing it down and sealing the other end.
 
Thanks guys, great suggestions by everyone. I'm going to use all three!
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Since I can use the food storage containers, I'll get some of them, plus I'll buy some 2 gal Ziploc's online for next time. For NOW though, I will use Josh's suggestion with the foodsaver bags and make my own. My 13x9 glass casserole dishes aren't big enough as these flats are 5 lb each and they don't come close to fitting in there, lol.

Thanks for all your suggestions, that's what makes this board the best!

Ben
 
I would like to get ANY Pastrami recipe. Is there one on the site??
1 yr WB user.
Thanks!
Fred
 
Ben,

I'm glad that my info will help ya out! Sometimes you just have to think outside the box and into the bag
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Josh
 
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