Will it be Pastrami?

LM600 · 02-13-2013, 01:54 AM

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

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

02-13-2013, 01:54 AM	#1
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK Downloads: 0 Uploads: 0	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 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. __________________ Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun

02-13-2013, 02:21 AM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	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 __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"