Location: Jesus saves! Satan picks up the rebound...AND SCORES!!, NJ Joined: 04.02.2015
Mar 27 @ 11:46 AM ET
That ranges a bit. I cooked mine on consecutive days. One was in for 7-8 days and the other was 8-9 I believe. Both were brined through since the color was perfect. Uneven cuts or short brine times you might end up with gray areas in the middle. Excess fat ca also inhibit the brining process.
I used one 2 gallon ziplock per brisket piece which was way too much liquid. I will use the same bag next time and halve the liquid. just need to make sure there is no air in the bag and give them a flip 2-3 times a day. - JRR1285
Would you use a rub? Or would that not penetrate deep enough? Here we go.
Would you use a rub? Or would that not penetrate deep enough? Here we go. - Fenrir
Pastrami is typically done with a dry rub. Morton quick tender or something like that.
Bad stuff for sure but if I make it at home it might not be as bad. At least that is what I am going with. I love cured food but it is not the best for you.
Location: I would rather see a dudes hairy balls than his hairy feet-Jimbro Joined: 12.13.2013
Mar 27 @ 11:49 AM ET
That ranges a bit. I cooked mine on consecutive days. One was in for 7-8 days and the other was 8-9 I believe. Both were brined through since the color was perfect. Uneven cuts or short brine times you might end up with gray areas in the middle. Excess fat can also inhibit the brining process.
I used one 2 gallon ziplock per brisket piece which was way too much liquid. I will use the same bag next time and halve the liquid. just need to make sure there is no air in the bag and give them a flip 2-3 times a day. - JRR1285
Location: Jesus saves! Satan picks up the rebound...AND SCORES!!, NJ Joined: 04.02.2015
Mar 27 @ 11:51 AM ET
Pastrami is typically done with a dry rub. Morton quick tender or something like that.
Bad stuff for sure but if I make it at home it might not be as bad. At least that is what I am going with. I love cured food but it is not the best for you. - JRR1285
I use a smoker, but that's not long-term storage, just smoky, delicious food.