Just made about 15 pounds of Pastrami using a recipe derived from one of Emeril Lagassi's. Same technique only i brined it for almost three weeks. It came out delicious. Sliced it on a deli slicer and made fantastic Pastrami and Swiss on rye grilled sandwiches.
Can I slice the brisket before I brine it? It seems like the meat would take up more flavor and be more tender. Any thoughts/ideas? Any help would be appreciated. TX
No do not preslice your meat, it will affect the integrity of the brisket, and the brine process. I also believe that your meat will be stringy and super salty, although I have never brined sliced meat. The flavor is in the process. Also the fat cap adds a lot of flavor when cooking and preslicing will alter that process as well.I hope that this response helps you.
We knew that the color would not be pink as the plan was to use vinegar. I assure you that the flavor was great. I have used this recipe when I cooked aboard merchant vessels to cure meats and to offer a variety of menu offerings. I added a horseradish cream sauce that was well accepted. In addition I also served this cured meat cold in a sandwich. Thank you for your comments and for viewing our RUclips channel.
The professionalism has left me inspired. Thank you for your time and effort. Im excited for the summer
thank you for your kind comments
Just made about 15 pounds of Pastrami using a recipe derived from one of Emeril Lagassi's. Same technique only i brined it for almost three weeks. It came out delicious. Sliced it on a deli slicer and made fantastic Pastrami and Swiss on rye grilled sandwiches.
Great tip!, Question, did you turn the pastrami every day or two while brined and was your fridge cold?
amazing cooking tip
Glad you liked it
Thanks Weiner Don
You are welcome. We hope you enjoyed the Corned Beef Brine Recipe.
Can I slice the brisket before I brine it? It seems like the meat would take up more flavor and be more tender. Any thoughts/ideas? Any help
would be appreciated. TX
No do not preslice your meat, it will affect the integrity of the brisket, and the brine process. I also believe that your meat will be stringy and super salty, although I have never brined sliced meat. The flavor is in the process. Also the fat cap adds a lot of flavor when cooking and preslicing will alter that process as well.I hope that this response helps you.
@@simple.and.delicious.recipes TK...good info.
Looks horrible, bad brown colour because Sodium Nitrate not being used. Leave the vinegar out.
We knew that the color would not be pink as the plan was to use vinegar. I assure you that the flavor was great. I have used this recipe when I cooked aboard merchant vessels to cure meats and to offer a variety of menu offerings. I added a horseradish cream sauce that was well accepted. In addition I also served this cured meat cold in a sandwich. Thank you for your comments and for viewing our RUclips channel.