Still Swimming

There's this post by @ReformedBroker that should motivate you to get your ass out of bed and become the most valuable member of your organization.

While I'm waiting for the apocalypse, I'm going to continue making my pastrami.

The brisket is still corning; fat side down. She will dry brine and smoke fat side up. Another day or two in the pool. Then 24-48 hours debrining. Then 48-96 hours dry brining. Then a short slow 4-6 hour live oak smoke.

Refrigerate for a day or two.

Steam up to temp in steamer rack. Hand cut slices.

[what i'm hoping for in my pastrami voyage]

An Attempt at Pastrami

I have a 13 pound brisket swimming in a nitrite enhanced brine. With the help of my SIL (a Bolner who grew up in a full service butcher shop), I separated the point from the flat. And then put together the dry ingredients.

Then I threw them in the pool, where they have been soaking since Sunday.

The point will be corned beef. The flat will be further processed into pastrami...another three to four day wait time. I don't have a lot of patience. But on this on single thing, I am out to prove that The Granary's concept of pastrami is wildly off base, and is just another misguided hipster attempt at relevance.

I'm only four days into this experiment, with at least another ten day's worth of anticipation. But I'm keeping copious notes.

[i should add that i am adept at wet and dry brining, as well as smoking a variety of brined flesh, including salmon and trout]