Wet brine pastrami question

Started by PapaC, December 31, 2013, 10:12:31 AM

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PapaC

Started my pastrami yesterday using Habanero's recipe. It's in the refer soaking in the brine now. My question is; would it be a good idea to take it out and inject some of the brine real quick? Would it make much of a difference? It'll be rubbed and smoked, then sliced up etc, and yes I'll post pics when I'm finished.   :D Thanks.
I'm just a social smoker, I can quit any time I want.

Habanero Smoker

How long has it been in the brine? What cut are you curing?




     I
         don't
                   inhale.
  ::)

PapaC

It's a flat cut beef brisket (4lbs), been in brine for 21 hours now.
I'm just a social smoker, I can quit any time I want.

Habanero Smoker

It wouldn't be worth the effort. Flats do not require any injecting.

If you were curing a whole brisket, then you should inject brine solution at 10% of the green weight.



     I
         don't
                   inhale.
  ::)

PapaC

Sounds good. Thanks for the info, and the recipe Hab. I had to order the Juniper berries on line, but I got everything it's lookin good so far. Stay tuned.  ;)
I'm just a social smoker, I can quit any time I want.

Habanero Smoker

Looks like you are well on your way to having some great pastrami.



     I
         don't
                   inhale.
  ::)