- Feb 22, 2016
- 4
- 10
Hi all
I'm in the process of making curing some pastrami and am wondering if anyone can tell me if it would be possible to cured the meat in the classic rolled and tied shape over purchased it in?
I know that morally I would flatten it out so tat the cure gets to all of the surfaces but I think I could get a much more consistent shape leaving it rolled and just curing for longer to make sure it penetrates?
Anyway, hows my logic?
I'm in the process of making curing some pastrami and am wondering if anyone can tell me if it would be possible to cured the meat in the classic rolled and tied shape over purchased it in?
I know that morally I would flatten it out so tat the cure gets to all of the surfaces but I think I could get a much more consistent shape leaving it rolled and just curing for longer to make sure it penetrates?
Anyway, hows my logic?