Pastrami Question

[Wilf]

I think youre right Spuddy, it may be the brine solution needs more, anway I've mailed Len just in case.

I'll let you know deb what I think, as Ive only had the plasticky pastrami from supermarkets before, home done salt beef is also on my list, but its the space in the fridge for the container, but have just found out where we get our meat from, is that our butcher has a brine tank we can use

[Oddley]

Wilf I have made Len's Pastrami. I calculated the ingoing amount of nitrite to be about 80 ppm which is perfectly safe. The reason is meat will only absorb 8-10% of the brine.

Franco also emailed Len about this recipe before I calculated it, he also said it was perfectly safe.

Read the full thread Here

[Wilf]

Thanks Oddley, I'll go and mix it as I'm ready to go.

[Wilf]

9 days later
Worked a treat Lens recipe, didn't unroll the brisket as it would be too thin, (where do the Americans get their brisket from Giant buffalo) .......but cut down the black pepper in the coating a bit and fogot the garlic
Hickory Smoked for 5 hours at about 200/225�F.

[Oddley]

Pastrami looks great wilf. Nice one!

[Paul Kribs]

Well done Wilf, I can see that I will have to expand from just making sausages.
I fully understand about the fridge / freezer room. I tend to make too many sausages and freeze them for later, only thing is that where we used to have a selection of goodies in the freezer it's now mainly sausages. Mind you, they do get eaten quite quickly which makes some room for... you guessed it, more sausages.

I actually sold some yesterday, which made a bit of room in the freezer. That means that on Saturday I will be making more sausages. LOL

Regards Paul Kribs