Homemade Sausage Making

I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine

http://www.meatsandsausages.com/hams-ot ... s/pastrami

It said to let it sit in the fridge for 4-5 days, packed tightly in a container, but covered with the remainder of the brine left after injecting. I did that but I had streaks of gray and red on the meat. The meat was packed tightly and I can only assume the brine didn't get to those areas? Ideas? Should I have rotated/mixed the meat around in the brine every day? The recipe didn't call for that.

Can I go ahead and smoke this? Re-brine? or Throw it out?

could my fridge temp have been too cold? i think it's default set to 36 degrees

What you describe is similar to tie dyeing a "T" shirt. The meat really needs to "swim" in the brine.

aghhh this is frustrating! lol I went exactly by the Marianski recipe which said to pack it tight...which I didn't pack it really tight but meat was touching. I had 4 small pieces of venison in a 1 gallon pitcher covered with the brine. So I guess I would have needed to move them around a few times a day then?

If you haven't proceeded beyond the brining stage simply continue.

You mean proceed with brining or smoking? I went ahead and put them in the smoker already

I don´t like the "pack tightly" idea too much and I agree with what

ssorllih wrote:The meat really needs to "swim" in the brine.

-or every piece should at least be covered with the rest brine on all sides avoiding tight contact with the pieces next to it.
But I am sure that the cure will have done its work anyway, providing you injected thoroughly.

Curious to hear if you notice a difference in colour formation once you slice it

I like to massage and turn anything I'm brining on a daily basis, other than turkey or chicken which brine overnight. I'd have some concern about putting meat with that funky gray color on it into my smoker, much less eating it. Maybe it's just me but if something doesn't look right I'll be dammed before putting it into my mouth to chew. RAY

sawhorseray wrote:I like to massage and turn anything I'm brining on a daily basis, other than turkey or chicken which brine overnight. I'd have some concern about putting meat with that funky gray color on it into my smoker, much less eating it. Maybe it's just me but if something doesn't look right I'll be dammed before putting it into my mouth to chew. RAY

The meat wasn't gray before going in the cure. Doesn't meat turn gray when cured? I know sausage does when the curing starts...mine ALWAYS turns from red to gray. The meat was only out for 5 days in the fridge, in the brine so it wouldn't have spoiled. I'm thinking part of the problem was that it was in the back of the fridge where it was the coldest and the curing process didn't fully develop. Once I smoke it and sliced it, it has the pink cured color.

Also, from what I've read, the grayish color could have been from too much salt. All pieces have a pink color now.

Some better color coordinated pics for Igor!

Fred,

Looks like you nailed it; Beautiful. How did it taste?

Wow CFred!
That looks SO ideally Pastrami like -and if the taste is as good as the pictures are sharp then...
Can you post the link to that recipe?
I´m curious about the brine composition.

And I hope on this occasion you may allow me some self-quoting:

"But I am sure that the cure will have done its work anyway, providing you injected thoroughly."

The spice coating is beautifully even. However if you want to sparkle up things both visually and tastewise you can also add some red bell pepper flakes and minced garlic.

Thanks IdaKraut and Igor! The taste was wonderful. Only thing I'd change was soaking it instead of just rinsing it for 2 minutes after pulling it out of the brine. It was just a little too salty. I'll definitely try the peppers and garlic too next time. I might even add some pickling spices in the brine next time too.

This is essentially the recipe.
http://www.meatsandsausages.com/hams-ot ... s/pastrami

The only difference is mine from the Home Production of Quality Meats and Sausages calls for a 40 degree brine. Then it says to pack them tightly in a suitable container and cure for 4-5 days at 38-40° F. I believe everything else is the same.

40° Brine:
1lb of salt to 1 gallon of water
136g of cure #1
Cures about 7.3kg of meat

To cure 1kg:
Water 500ml (about 2 cups)
Salt 60g
Cure #1 - 18g

I used the 1kg mixture. Pumped with brine. Left 4-5 days then drained and rinsed for 2 min. Then covered in coriander and black pepper slightly chopped in my coffee mill. Smoked for 3 hours then cooked until 168 internal temp. For cooking I transferred to the oven and added some beef stock to give a little moisture to it.

GOOD recipe (because the smoking/cooking programme is just so close to the one I have used myself ) and to what

checkerfred wrote:I might even add some pickling spices in the brine next time too

and I can only recommend that you do that: Cloves, Allspice, some Garlic, some whole Black Pepper and a Bay leaf or two.
Fennel seed and juniper berries could be considered too...

You can let the spices soak in very hot water to let cool down before preparing the brine.

If you bring to boil just be aware not to draw out too many of the bitter substances of the spices.