www.sausagemaking.org

Hello
After reading some recent posts I've decided to have a go at Pastrami.
However,I have no idea which curing method produces the better end product.
I appreciate that opinions will be subjective but would just like to get a feel for the pros & cons.
Whichever method I end up using I will be doing a cold smoke prior to cooking.
I'm leaning toward the dry cure method,simply because it will take up a lot less room in the fridge---ours always seems to be full of wine & beer

Not much help I know, but I'd be happy with either.

Phil

Like Wheels either one will work but go with the brine as IMO you will end up with one that is more moist
hunkers down awaiting the flack.

Flack!

...no, I can live with that!

Phil

Thanks
Moist is good,looks as though I will have to find something to do with all that booze

Hi,

Take a look at this post... http://forum.sausagemaking.org/viewtopic.php?t=8407 I created it to consolidate all the guidance that I'd amassed on Pastrami.

Result was very tasty... but not sure whether it was a little dry. I went for the pressure cooked finish and next time may try a steam finish

Nick

Hello Nick
Your recipes are so good they disappeared before I could read them
I look forward to viewing them later.
Got a tupperware type container this weekend ,so prepared for either method now.

Try one this time...then the other next time. Figure out which YOU like better. We all have different tastes and preferences. If you dont have much space to do a brine cure, and it makes no difference taste for you, you can stick with the dry.
This is what I like about cooking/smoking there are so many ways to do something, and spices you can use in different amounts that you can make what YOU like. you dont have to accept what a store gives you.