Pastrami take 2

Francois_346702

Trying again the pastrami receipe. This time I'll lower the salt a bit as I found my first try a bit salty.

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dancurren

Looks dry aged. How long? Did you age it your self? I keep meanimg a) to get a dry ageing fridge and b)make pastrami. Can't wait to hear how it turns out.

Francois_346702

Hey there,

No, it is a fresh cut from my butcher (who also does dry agef beef, by the way). Here is his fb page: https://fr-fr.facebook.com/boucherietoulouse/

Of course like any other meat it's a bit hanged, but not more than 25 days, I think. I don't have a dry-ageing fridge.

Now I have put it in brine for a week.

Francois_346702

Update:

It's been 4 days now that the meat is in the brine. the cut I have is around 3 times less than the original CS receipe, with no bone. I lower the salt as well, and scaled the other ingredients, but I just tested the brine today and it is pretty salty. I am also wondering if I would brine 7 days or if I should stop earlier since the piece of meat I have is quite smaller than the original one.

Suggestions?

PS. In parallel, I am brining pork belly to make crispy pork (another post will follow soon...)