Pastrami: Question about Corning

[Paul Berman]

I am corning a brisket flat right now using the dry method (w/tender quick) on this website so I can make Pastrami. I have had it in my fridge for 3 days now. There is NOT a lot of liquid pooling in the bag. Is that ok? I was imagining that there would be more liquid -- like the Corned Beef that I see in the supermarket.

Is there any way to tell if the corning process is taking and if it has gone all the way through the meat?

Thanks,

 

[Shawn W]

The wet supermarket ones are brine cured.

With dry cured 5 days per inch of thickness should be plenty to ensure it's all the way through.