Injection and Reveo

[RJR1876]

Dear Smoker, I'm going to smoke a pastrami this weekend, and I wonder if I should inject the meat with brine, or simply put it into a reveo tumbler? Or maybe even both. Thnaks

[Habanero Smoker]

I have a reveo, but have not used it for curing. With the reveo, I am not sure you will get the penetration of the cure deep enough without the help of injecting. What ever method you use, let us know and how it turned out.

What cut of meat are you using for your pastrami. For beef I prefer to use brisket, and prefer to dry cure over wet. Some make their beef pastrami out of corned beef. For turkey pastrami I place boneless turkey breast in a wet brine.

[gary_CO]

I recently made some pastrami from part of a brisket flat and the recipe at (dry cure):
http://susan.rminor.com/forums/showthread.php?t=157

It was great, maybe the best I've ever had...

[nsxbill]

I have used the Reveo for vacuum then just let the meat set in the bucket in the refrigerator under pressure for about 24hrs.  It was excellent, and penetration seemed adequate enough, and injection not necessary.  Limited, of course to meat around 5 lbs so upper limit not exceeded for the tumbler.

Bill