Can anyone guide me towards either the best pastrami recipe here on the forum or elsewhere, I'm a Brit who wants to make it as authentic and tasty as possible (New York deli type I assume?), oh, and if you can throw in a fantastic Salt/Corned beef recipe that would be even better :), trying to make ...

Guys, I wasn't suggesting it be used for pumping, it was just a suggestion as to how to weigh the sticky syrupy stuff, I don't suggest using a needle but just the syringe itself, just weigh it empty then suck up some syrup weigh it again to check you have either the correct volume or weight of syrup...

How about syringes? (you can get ones that are quite big at feed stores here in the UK), they have volume indicators on them so you can put quite accurate amounts in with them, there's no mess and any excess can be put back into the original containers so no waste, just need to wash in between uses?

Just asking but, is that spreadsheet freely available on the site or is it proprietary info?

Morning All Ok, weight loss is now 44% but ph hasn't budged, I've tasted it (ingredients need adjusting but that's another issue!, a bit raw tasting on the smoked paprika front.) and it tastes ok with slight acidity at the back of the palate, so, in food safety terms, with all things being equal, do...

Many thanks CW and All

I put it into the curing chamber @ approx 14/15 degs C, the RH has always been high, 85+. Unless otherwise advised I will leave in curing chamber at similar temps and wait for it to lose weight and ph, is this ok?

Just Dry curing, no Brining.

Hi all

I'm finding that most of my projects end up too salty (for me), this may be that my palate is too sensitive to salt, but given the choice if I want to reduce the salt flavour should I reduce the salt level or reduce the curing time with the salt?

Thank you again CW, I tend to be a little slow on the take up of info but once in the grey matter it stays, which means, you have to spell it out for me as I tend to find another question to anything that doesn't exactly answer my original question, (multiple choice tests are a nightmare for me!!) s...

Yes great response CW thank you, so in short, I can take out of curing chamber and give it shot of warmth with high humidity and keep an eye on the ph?
Does it matter how long it stays in the fermentation chamber to achieve the ph?, surely too long will make the meat rancid?

Does that mean CW that I should return it to the fermenting chamber, get it to 77deg min for 48hrs and then start the curing bit, or should I just leave in the curing chamber to dry? But if I leave it in the curing chamber will it increase in acidification?

Ped

Morning Jeff Because it got to 77deg I got them out into the curing chamber running at 59deg as they had been fermenting for what I thought was the requisite period. I started fermenting last Thursday, transferred to curing chamber sunday, where it has stayed. I have to say it smells really good, I ...

Thanks again Jeff, typical of me to combine 2 recipe's and combine it incorrectly!!, here's the exact recipe I used: Meat: 1520gms gms % of meat Salt 42.56 2.80% Cure #2 3.65 0.24% Black Pepper 9.12 0.60% Sugar 3.04 0.20% Dextrose 3.04 0.20% (Sweet) Smoked Paprika 30.40 2.00% Oregano (Dried) 3.04 0....

Thanks for the response Jeff, to answer your questions: 1. Marianski's/Molinari's recipe 2. Starter, F-LC 3. According to litmus reading there seems little or no change in ph of 7ish! 4. Because of the fluctuating temp it stayed in the fermenting chamber for approx. 70 hours but as for 77 degs, it o...