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Short Rib Pastrami

Brian_67134

I am planning to prepare this again for the third time but this time I will only be able to brine this for 5 days before smoking. Is this enough time?

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Chris_Young_80640

If you remove it from the bone, then 5 days is just about enough. Trimming it down will help too. The idea is to get is relatively thin.

You can also accelerate it by injecting some of the brine or using a vacuum chamber sealer—pull several cycles like vacuum compression to accelerate the diffusion of the brine into the meat.

grant

All very good advice from Chris. If I am in a real hurry, I like to boil the spices in half the water for about 10 minutes to help release some of their flavors and aromas. Add the sugar, ice and stir, then add salts and add the meat.

Grant