-   Q-talk (
-   -   Will it be Pastrami? (

LM600 02-13-2013 01:54 AM

Will it be Pastrami?
I'm going to have a go at making some dry cured, cold smoked, steamed Pastrami...

Depending on what I can find in the supermarket on Saturday, it maybe made from brisket (I hope) or might be a piece of top/silverside etc....although the way things are here at the moment it could well end up being horse Pastrami:laugh:

What I plan on doing is....

Drycure the meat with 5% weight of the meat of Supracure (salt and sodium nitrite ready mixed)

Cover and fridge, removing any liquid each day and leave for ~7-10 days (depending on size of meat).

Once cured, soak and rinse to remove some of the salt.

Dry and coat with the following mixture :

Garlic Powder
Mustard Powder
Crushed Coriander Seed
Crushed Black Pepper

Leave to rest uncovered in the fridge for a day.

Cold smoke for 12hrs using oak

Rest for 12hrs

Repeat the smoke / rest steps another 4 times.

Steam until cooked.

Leave to cool overnight and then slice.

Hopefully I'll have something that is Pastrami-ish in a few weeks time....I'll post some pics up of this effort....if I can get any decent looking meat on Saturday.

buccaneer 02-13-2013 02:21 AM

Sounds like a great thing to do, looking forward to the pron!
Just finished the last of my batch of pastrami and next week ill be doing some more as well.
I'm using corned beef(silverside)btw

All times are GMT -5. The time now is 08:18 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.