Pastrami - Update

Doing a new post since by putting comments it gets buried way down in the thread...

It's been 5 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 yesterday night 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...)

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Comments

Francois_346702

Just calculated the brining time with target weight from Modernist Cuisine, and I am already over it, so it will be too salty again... Perhaps 24h sit in clear water?

fisher23

It needs to brine long enough to get to the center. Yes a clear water soak will help reduce the salinity, suggest changing the water a few times during the soak, that is what I do with salty corned beef.

Francois_346702

Too late. I have put it to cook yesterday. We'll see. It may be a bit too salty to eat hot, but perhaps just OK on sandwiches.