Pastrami - Verdict

Francois_346702

So.... Not too salty, but bicolor ;-)

It's strange, the flavour is equal everywhere, but the color not.

Next time I4ll just avoir nitrite salt, I think... Pink-grey is better than heterogenous ;-)

Tastes delicious, though...

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Comments

fisher23

Needs to be in the brine longer, it didn't get to the center. I usually go for 10 days just to be sure.

JasonWirth_68226

Wow! Franken-meat! Modernist cuisine would probably pair it with their striped egg omelette and people would go crazy.

How long did you brine it? I’m not sure the function of penetration (eg surface area or thickness) but if it travels at a constant rate then it seems the time would be double.

Francois_346702

I brined it 5 days, and I had poked the meat with a needle all over before...

JasonWirth_68226

Damn, 5 days!?! I’d think the penetration would have been much faster. Not sure I have the patience for something like that.

Francois_346702

I could not believe it either that it did not penetrate more. The receipe says 7 days for a piece of meat which was 3 times the weight of mine... So well....