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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

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.

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

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