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14-09-2005, 11:47 AM
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Home cured pastrami
Need some clarification on whether or not to rinse off a brisket after a 7 - 8 day cure when making pastrami. One recipe instructs to rinse off the meat and soaking it for at least a half hour, but others make no mention of any rinsing. I make corned beef frequently and never rinse after a cure and it is wonderful and not salty. Perhaps someone could clarify this for me. Thanks, Rich 
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14-09-2005, 01:19 PM
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hermit wrote:
Need some clarification on whether or not to rinse off a brisket after a 7 - 8 day cure when making pastrami. One recipe instructs to rinse off the meat and soaking it for at least a half hour, but others make no mention of any rinsing. I make corned beef frequently and never rinse after a cure and it is wonderful and not salty. Perhaps someone could clarify this for me. I don't bother rinsing mine. I like a coating of spice on the surface. regards sarah -- Think of it as evolution in action.
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14-09-2005, 06:16 PM
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hermit wrote:
Need some clarification on whether or not to rinse off a brisket after a 7 - 8 day cure when making pastrami. One recipe instructs to rinse off the meat and soaking it for at least a half hour, but others make no mention of any rinsing. I make corned beef frequently and never rinse after a cure and it is wonderful and not salty. Perhaps someone could clarify this for me. After making many I've settled on rinsing. Not only do I rinse, I give it a soak for about a half hour in cool water to get the salt level just right. Corned beef is a different story because it's poached and poaching will reduce the salt more than smoking or roasting. -- Reg email: RegForte (at) (that free MS email service) (dot) com
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14-09-2005, 08:02 PM
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sarah wrote:
I don't bother rinsing mine. I like a coating of spice on the surface. Yes, the coating is a big part of it. It's the best way to personalize it a bit. I've experimented with a lot of different brines but they don't make as much of a difference in flavor as the coating. I like the standard black pepper and coriander. I've added to it a bit with several different types of chile peppers, some herbs, and garlic powder. -- Reg email: RegForte (at) (that free MS email service) (dot) com
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