Pastrami corning/curing reciples


 
W

Werner

TVWBB Member
I was thinking of making Pastrami and noticed the article here on the bullet on how to do this. I am curious whether anyone has tried both the curing/corning recipe listed here and the Cook's Illustrated. If so, any thoughts on comparison of results? The mixture of spices is certainly different and the Cook's doesn't use Tenderquick. I dont really care about the appearance so using Tenderquick to give it color is not really important to me.

Thanks

Werner
 
Just be careful, if it calls for a cure then you should cure it. Remember the 4 hour/140 degree rule.
 
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