Pastrami
- Thread starter Bennie
- Start date
WHO DAT
Crew Member
Check out "The Spruce Eats.com"/ Corned beef /Pastrami, Brine
wolf
Well-Known Member
YES
And when ive made my (corned moose) or pastrami it was is in my brine for min 10 day i think I had it in mine for 15 days.
I then smoked it and then simmered it in a hot bath covered till it was a lil more tender, as the chunk I had was a old bull moose (he was a bit tough)
You base the amount of time as per what is called "brine pump rate for meat"
Also make sure when you do this all meat is kept cold and sanitize EVERYTHING , knives ,work station, boards etc and never reuse brines make new ones, You do not want any cross contamination. here is a recipe from len poli
Good luck
And when ive made my (corned moose) or pastrami it was is in my brine for min 10 day i think I had it in mine for 15 days.
I then smoked it and then simmered it in a hot bath covered till it was a lil more tender, as the chunk I had was a old bull moose (he was a bit tough)
You base the amount of time as per what is called "brine pump rate for meat"
Also make sure when you do this all meat is kept cold and sanitize EVERYTHING , knives ,work station, boards etc and never reuse brines make new ones, You do not want any cross contamination. here is a recipe from len poli
Good luck
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