Pastrami - brine vs nonbrine

[Lennard Kong]

Much difference between the dry cure methods vs brining ?

 

[K Kruger]

Not to me.

 

[Geir Widar]

I think it is easier to get the salt content right when I dry brine.

 

[Jon Des.]

Both methods are curing, so it really shouldn't matter technically. I experimented doing a batch of Canadian bacon both ways and found the brine did a better job of imparting flavors to the meat and throughout it.

 

[David DeVivo]

JON...I want to use an EOR for pastromi...curing
smoking and steaming it seems. Do you have a recipe for this cut/process ? Dave

 

[Rex]

David deVivo, good choice. I make the cure and inject the eye and then soak for 7/10 days, smoke, test for tenderness and steam as I need different portions different times. Slice THIN and stack.YUM Best recipe is on the sausagemakers site imho (did it commercially, so know the ropes)

 

[David DeVivo]

Rex, thanks for the advice. I have corned Venison shoulders for NEBDs, and went 21 days and no inject. I suspect the injection does decrease the time in the brine. I'll check the site you mentioned. Dave