Pastrami Question

[Tony Serra]

I'm planning on doing my first Pastrami. I got all the information from the COOKING TOPICS. The one thing I was wondering is what bag to put the meat in while it is curing. I have a food saver. This forum says to use a ziplock bag. I would like to shrink wrap the curing meat. The question is, does the meat need oxygen to cure thus using a ziplock bag or can I shrink wrap it? And are there any other tricks to doing this?

 

[K Kruger]

It needs some space for exuded liquid, imo, but you can use the FoodSaver. Cut the bag larger than needed by a couple inches and don't vac till it shrinks tightly--leave some room around the meat.

 

[Steve Gomes]

Hey Kevin. Rita says you are a good cook. Give me a private email I want to ask you about the big slab of ribs I buy in Costco. It is the kind that have the skirt on it and the extra bones. Chris's videos just aren't clear enough for me. hahahah.

 

[Doug D]

I've never considered the bag a requirement, but rather just a convenience. I don't see a need to vac seal, and I typically no longer even waste a 2-gallon Ziplock any more-- I just lay the flat out in a 9x13 Pyrex baking dish and cover it with Saran. A 5 to 6 pounder will fit just fine.