GWHITJR3: What makes brisket, Pastrami? The spices?
UNLums: I believe pastrami is the most erotic of the salted, cured meats.
Arbitrary_Cleverness: Damn that looks delicious. That’s the type of food I want someone else to make for me though. I’m too lazy for five+days of commitment
gregthegregest: Source: https://youtu.be/yBV16vEuaGY
Please help me out by checking out my channel and subscribing.
I’m so grateful for all the support everyone here in r/GifRecipes has given me.
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
Don’t worry this won’t mean I’ll stop posting my GIF recipes here 😉
ghostfreckle611: Too bad that I am hungry today…
Ouroboron: Who cuts their sandwich like that? I’m not sure I can trust you as a person.
i_706_i: I’ve never had pastrami so not sure how the flavour should be, and have only tried a dry cure not the bath kind in this one, but in my experience you will want to do a lot more than a simple rinse after the curing process. A lot of people suggest soaking the meat in fresh water for up to an hour after the curing stage.
This is kind of counter intuitive as you’ve just spent all that time trying to leech moisture out of the meat with the salt and sodium nitrate, but a lot of that saltiness will have penetrated into the meat. You need to pull some of that back out again with water else you risk having something unpalatable.
The first time I made bacon even rinsing multiple times left the meat extremely salty after smoking and I had to add extra sweetness to the pieces when cooking to balance it out.
MimonFishbaum: If you’re lazy or just want to have this today, you can skip the first 5 days by using a store bought corned beef and start at the dry rub stage.
