BBB-Corned Beef-Pastrami: The cure for a November day-[PRON Heavy}

SirPorkaLot

SirPorkaLot

somebody shut me the fark up.
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After reading various threads and inspired by several (including Thirdeye & JD)
I decided to make my first attempt at curing some meat.

After an extended search (and I mean extended - wow, who thought it would be that difficult to find some TQ in the Atlanta area) I end up with some Morton's Tender Quick
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Bought an Boston Butt
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and a whole packer brisket
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First I worked on the BBB.
I used Grade A Amber Maple Syrup and the BBB cure I made with TQ and brown sugar to cover every nook and cranny of the butt
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I then enclosed same in gallon size ziplock, and got out as much air as I could.
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Now onto the Brisket
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Separated, and the flat split into two sections
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one for pastrami
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One for Corned Beef
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Cure mix with TQ, Coriander, GP & OP, and coarse ground BP rubbed liberally everywhere
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3 separate pans.
1. BBB
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2. Pastrami
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3. Corned Beef
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and into the fridge in the garage.
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Now we wait........
 
Wow!
The hardest part is waiting probably!
Might as well warm up that pizza while waiting.:wink:
 
Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon! :p
 
The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)
 
I want to try this also so I am watching!! Good job John and thanks for posting your progress.
Scott
 
Looking forward to see how this turns out. Interested in making some corned beef and pastrami.
 
5 Days later..........
Here it is after they have soaked in a pot of water for 2 hours, and rinsed off.
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I think I will make the one on the left Pastrami, and the one on the right will be corned beef.

Onto the Pastrami
I made a Pastrami rub:

  • 4 tablespoons kosher salt
  • 4 tablespoons smoked paprika
  • 3 tablespoons ground coriander
  • 3 tablespoons brown sugar
  • 2 tablespoons coarse ground black pepper
  • 1 tablespoons ground mustard seed
  • 1 tablespoon ground chipolte pepper
  • 1 tablespoon onion powder
and rubbed my cured, rinsed, and patted dry meat.
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Fired up my stick burner with K blue and cherry
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let is smoke until 175 internal (4 hours)
rest & then slice
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232323232%7Ffp9%3B3%3Enu%3D3377%3E5%3C3%3E%3B5%3B%3EWSNRCG%3D32%3B94288%3B4338nu0mrj

232323232%7Ffp9%3A%3B%3Enu%3D3377%3E5%3C3%3E%3B5%3B%3EWSNRCG%3D32%3B94288%3B6338nu0mrj


Here is lunch tomorrow. I will steam the pastrami to heat it up, moisturize it, and tenderize it. Then apply to rye bread with spicy mustard.
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The plan for the corned beef includes boiling it in water for 2-3 hours until it is tender, and then chunk up, add cubed potatoes, and yellow mustard for some corned beef hash.

Thanks for looking
 
I never would have thought about making my own pastrami. I am inspired!
 
Nice work. Everything looks good.

I might be wrong but it looks like you sliced more with the grain of the meat than against. If you make your slices 90 degrees from the grain you will get a more tender slice.
 
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