* Brine Solution*

I realise it is important to inject 15% of the brine solution into our product - beef pastrami instead of just soaking the beef in the brine solution. This is so so as the brine solution will be evenly distributed in the beef pastrami and so some part of the beef will not be saltier than some other part. Although we are injecting the brine solution into the product, it is important to soak it in brine solution as brine solution injected in the beef pastrami will seep out of the beef after some time. It is important to monitor this step as the nitrite brine salt can help in curing the meat. The brine solution can also contributes to the overall mouthfeel of the product