Pastrami

Discussion in 'Beef' started by normht, Oct 4, 2010.

  1. I'm in the process of curing a beef brisket for a pastrami.I'm using a dry cure and after rubbing the brisket down good with the cure I vacume sealed the meat instead of using the standard ziploc bag.Any thoughts on vacume seal vs ziploc storage for the curing process?Thanks Norm
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Norm, welcome to the forums. Some say it will cure faster in a vac bag, I really can't say one way or the other.

    I have done it both ways with great results
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I really like the vac seal bag for a couple of reasons. You have the option not to evacuate all the air if you want and you never have to worry about it leaking. When I cure bacon, I only seal the bag without a removing the oxygen so the cure can work its magic.  I used to remove all the oxygen and the bacon never took on the mahogony color it does with the oxygen in the bag.
     
  4. Thanks for the response guys.I just thought the vacume sealed bag would slow the cure process down.I'm going to leave it in the cure for about 2 weeks then pull it out, put it in the Master Forge for about 4 hrs at about 140deg (lower if I can get it)with hickory smoke and then into 180deg water bath for 3 hrs.Any thoughts?
     
  5. bratrules

    bratrules Smoking Fanatic

    i got a thought i cant wait to see some q-view lol!!!!
     

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