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Have you ever used DQ cure when curing meats, assuming you have cured meats before.... Recently (10 days ago) I attempted my first try at curing a brisket to make a corned beef then used seasoning I use on commercially made corned beef brisket for pastrami on the one I did and smoked it today.
I found during the corning time the brisket, which was flexable and soft began to tighten up the longer it sat in the brine. It was pretty firm when it was done this morning. Any idea what may of caused this to happen?
This came out a tad salty and pretty well seasoned. Pastrami seasoning I make has very little salt. Hoping after slicing it today and letting it sit in fridge until tomorrow the flavors and salt may balance out. Also, I wouldn't say it came out dry but texture wise it seemed dry. I know that doesn't make sense. I think whatever it is it had something to do with the firmness that developed.
Thanks for any help you can offer.
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