My "mock-strami"


 
Joel Kiess

Joel Kiess

TVWBB All-Star
So here's my mock-strami. I did 2 yesterday. They went into the fridge overnight. I just had to check at least one out this morning. We're doing sandwiches tomorrow night.

As others have mentioned it's a bit salty, so I'll try to remember to start early next time. But, I wonder just how un-salty you can get these prepared corned beef briskets?


spiced and ready to go:
http://i251.photobucket.com/albums/gg310/joelk_photo/IMG_0301.jpg

unwrapped - pre slice:
http://i251.photobucket.com/albums/gg310/joelk_photo/IMG_0308.jpg

here's a couple of slices:
http://i251.photobucket.com/albums/gg310/joelk_photo/IMG_0310.jpg

another close up:
http://i251.photobucket.com/albums/gg310/joelk_photo/IMG_0317.jpg
 
I've done the "mock"-strami after soaking for 3 hours with the water changed a couple of times. Wasn't too salty at all.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But, I wonder just how un-salty you can get these prepared corned beef briskets? </div></BLOCKQUOTE>

The salt level will continue to reach equilibrium any time you have salty food (meat or other food item) placed in fresh water. Thus, if the meat is too salty from your own cure or somebody else's, just keep changing the water every hour or so. The fresh water will continue to draw salt out of the meat or whatever salty item you have. It gets a little tiring to keep tasting for salt, but it really is something you want to get right.
 
Hi,

I've been making and selling (mock?) pastrami for a couple of years now.. I soak the corned beef for 36 hours changing the water every 12 hours. I add pickling spices that have been simmered, in water for 15 mins, to the last water soak. It is by far my most popular item.

Al
 
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