Curing question

[Whisky Fish]

With the discussions about Pastrami lately, I've decided to do a Butt and a Plate(Beef) Pastrami.
Any reason I shouldn't cure em both in the same brine and pickle bucket? Is it ok to mix beef and pork in cure?

[Richtee]

Butt pastrami? Have I missed something? You'd be making a spiced ham I'd think?

And plate... refresh me on that cut. Isn't it boned? Ribs?

[Whisky Fish]

Here's the thread Rich, easier than explainin' Blame DangerDan
http://www.smoked-meat.com/forum/showthread.php?t=6641
And the plate is a slab o meat that is attached to the short ribs, just above the brisket.

[Richtee]

Hummm... I din't see that.

Guess I thought the ribs were intergal to the hunk on the plate.

[Kingudaroad]

The plate is supposed to be the cut they make navel pastrami from I think. That should be the bomb right there!

I have also read that different meats should be cured separately. But I'm not sure why.

[Richtee]

Navel pastrami? Oh boy... I'm seriously lacking in education I see. All in one thread

[SmokinLee]

I really don't see why you couldn't brine cure together, just make sure the mix is accurate. One piece will most likely be done before the other but heck a couple more days won't hurt.

[lcruzen]

Pork pastrami huh? Whoda thunk? I thought that would just be ham. Sure does look good.

My thought on the beef plate is that it is the beef equivalent of pork belly. I've seen is recomended for beef bacon.

I can't think of any compelling reason why you couldn't cure the 2 meats together other than it just doesn't sound like a good idea to me.

[SmokinLee]

I just thought what the heck, folks mix the two together when making certain cured sausages. I would do it.

[HawgHeaven]

I really don't see why you couldn't brine cure together, just make sure the mix is accurate.

Let's see... moinkstrami!

I've always heard you shouldn't mix diferent species together in a brine... butt I'm not sure of the details why not to do it between pork and beef.

[lcruzen]

I just thought what the heck, folks mix the two together when making certain cured sausages. I would do it.

Good point Lee.

[Whisky Fish]

Pork pastrami huh? Whoda thunk? I thought that would just be ham. Sure does look good.

My thought on the beef plate is that it is the beef equivalent of pork belly. I've seen is recomended for beef bacon.

I can't think of any compelling reason why you couldn't cure the 2 meats together other than it just doesn't sound like a good idea to me.

I was checkin out the beef chart and yeah it looks like it would be like the pork belly, but it kinda runs into the flank steak. The Chart shows a skirt cut coming from the plate. Even on a pork belly you can see where the ribs are attached. So that part matched up.

And yeah you are right it doesn't sound right to mix the two. That's why I was askin', Maybe I'll play it safe and keep 'em seperate unless someone comes up with a difinitive answer. That's gonna be a lot o money sitting in the pickle bucket

[DangerDan]

With the discussions about Pastrami lately, I've decided to do a Butt and a Plate(Beef) Pastrami.
Any reason I shouldn't cure em both in the same brine and pickle bucket? Is it ok to mix beef and pork in cure?

Dats what I did. Both got the same pickle. Just smoke em to 170ish, foil & wrap and you should be good to go. Wait until they chill to slice. Actually my pickle was done in zip lock baggies. I'd of used the vacuum sealer but the seeds got caught and would't let it hold vacuum.

[curious aardvark]

it's all meat - go for it :-)