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Question on brines

BrownieBrownie Posts: 1,023
edited August 2012 in EggHead Forum
I have a 4lb flat that was vacuum sealed in brine on tuesday (07 Aug 2011). I am trying this recipe shared by setdahook. I followed the recipe to the t. My question is will there be any bad consequences if I leave it there longer?, say another week?


  • GrannyX4GrannyX4 Posts: 1,462
    It could taste quit salty if left in too long. However, the question is what is too long. You could take it out of the brine, rinse, soak and vacuum seal until you are ready to cook. Pastrami sounds so good.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • gdenbygdenby Posts: 4,583
    A lot of people, myself included, just buy pre-made corned beef briskets, and soak them before turning them into pastrami. Those briskets have been sitting in seal bag w. spices for weeks, if not months. Typically, they need a 48 hour soak to flush out the excess salt and cure. In your case, maybe a add another hour of soaking, and a few water changes to offset the extra brine time. At worst, you will get pastrami that is a little too salty, which can be balanced by mixing it w. other foods that have no salt.
  • BrownieBrownie Posts: 1,023
    Thanks guys, I think I'll smoke it tomorrow.
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