Pastrami cure, time critical?


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
Hi,
I've got a brisket curing for pastrami, and I'm essentially following Chris' recipe. I've seen different time for the length of cure around the web. Chris calls for 3 days. 4 would be convenient for me. Is that a problem?
 
4 days is fine, but make sure you soak it thoroughly. It's difficult to "over-cure" something but I'm pretty sure this isn't an equilibrium cure so the good amount of MTQ will probably make it saltier with extra time.
 
I've done both three day and four day cures with MTQ. I prefer 4, since it seems to give me better penetration (no uncured streaks in the middle of the brisket). Taste and texture were the same as far as I could tell....
Both were fantastic!
Dan
 
Thanks, Dan. Mine went for four days, but came out dry which I guess means overcooked [esp as I had some high temp issues]. Mind you, it was quite edible. Will try again soon.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">[esp as I had some high temp issues]. </div></BLOCKQUOTE>
High temps in no way cause dryness. Overcooking does - or undercooking.

Did you smoke to a particular temp and then remove it? If so, what temp?

(Btw, you can cure several days longer with no ill effects.)
 
Ahh. Cook to a lower internal. Steam to finish, either the whole or a portion of the brisket, then slice and serve - or slice then steam the slices; serve.
 
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