Tonight it looks like this:
The brisket started out at five pounds, but the salt and sugar in the brine will draw some moisture (and therefore weight) out during the meat's time in its bath. I imagine I'll end up with about four pounds of pastrami.
Tuesday, October 28, 2008
Pastrami
My family will gather at my house Sunday. I'm making pastrami for them, using the recipe in Brian Polcyn and Michael Ruhlman's book Charcuterie. Currently, I have a beef brisket in a pickling brine in the refrigerator. It's been there for about a day. Two more to go. After three days of brining, it'll get patted dry and rubbed with black pepper and coriander. Then comes the smoke.
Tonight it looks like this:
The brisket started out at five pounds, but the salt and sugar in the brine will draw some moisture (and therefore weight) out during the meat's time in its bath. I imagine I'll end up with about four pounds of pastrami.
Tonight it looks like this:
The brisket started out at five pounds, but the salt and sugar in the brine will draw some moisture (and therefore weight) out during the meat's time in its bath. I imagine I'll end up with about four pounds of pastrami.
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