uncured pastrami..............

[chefrob]

not sure where i got this idea but it ain't mine..............there is store bought "uncured natural" pastrami but it is processed or cured with celery powder/juice ......this is not that, what i remember is a brisket with a pastrami spice rub and lightly smoked. not sure what to expect......prolly will be just a roasted brisky with a different flavor profile with a hint of smoke...........yea, like that's gonna suck!

[Mark R]

Thinkin it has to be cured somehow to get the "Pastrami" flavor. Buttt, it can't be too bad! Curious how it comes along.

[erain]

Are you sure it is not cured? May not be cured with a commercial meat cure but the celery product used more than likely contains enough nitrate in it to cure it what they call "naturally". They say it is uncured to make it sound good to the anti sodium nitrate snowflakes but in reality the same chemical composition did its work on the meat.

[chefrob]

from what i remembered the meat was not cured in anyway what so ever............which tells me it is pretty much a roasted brisket with pastrami spices. like i said i do not remember where i got the idea from or i would go back and look at it but the thing that stood out was there was no curing of the meat on any level.

.....and good to see ya back E.

[Fishawn]

I have smoked a couple of them packaged as corned beef I think it was. Pretty good actually

[Bearcarver]

from what i remembered the meat was not cured in anyway what so ever............which tells me it is pretty much a roasted brisket with pastrami spices. like i said i do not remember where i got the idea from or i would go back and look at it but the thing that stood out was there was no curing of the meat on any level.

.....and good to see ya back E.

The first time, I read your original post like Erain did. I thought you were saying this one had Celery powder/juice in it.

I'm sure it will taste Great, but not like Pastrami.

Bear

[scubadoo97]

uncured pastrami..............

It is cured. These labels tick me off. Just nitrates from a natural source. But aren't they all natural?


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[Richtee]

It is cured. These labels tick me off. Just nitrites from a natural source. But aren't they all natural?

somewhere down the line...

[chefrob]

this was not a cured product.............and like bear said, it did taste great but it was indeed not pastrami......and it could have used more salt. the spice rub did remind me of pastrami but a cured product would have had more salt in it. now, what would have happened if i would have put it in a salt only brine for a day or so......would this have moved it towards a closer profile to pastrami or do the nitrates also add a specific flavor.......inquiring pallets want to know!

[Mark R]

IMHO the nitrites do change the flavor and texture.

[BYBBQ]

What color was the meat of the finished product that you remember?
The final color, taste, and texture are all do somewhat to the cure. JMHO-YMMV

[chefrob]

well let me ask, has anyone ever done a salt only brine and then a cure only with out any added salt to isolate the differences? if not then how can one be sure of the effects of each individual agent on the meat since almost all of the time we experience the effect of BOTH agents when dealing with the finished product.....sounds like a side by side is in order.

btw the texture and color was like that of a brisket........pretty much what i expected it to be.

[Mark R]

well let me ask, has anyone ever done a salt only brine and then a cure only with out any added salt to isolate the differences? if not then how can one be sure of the effects of each individual agent on the meat since almost all of the time we experience the effect of BOTH agents when dealing with the finished product.....sounds like a side by side is in order.

btw the texture and color was like that of a brisket........pretty much what i expected it to be.

I've smoked cured and uncured briskit, but never just a salt brine.
Buttt if you use a quality sea salt, it is going to have some nitrite in it anyway. Have to use Kosher me thinks.

I do know that the nitrite changes the chemical composition of the protein strands in the meat. Don't think salt alone does, but I never tried either!