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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-08-2009, 10:32 AM   #1
SirPorkaLot
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Default BBB-Corned Beef-Pastrami: The cure for a November day-[PRON Heavy}

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


Bought an Boston Butt


and a whole packer brisket


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


I then enclosed same in gallon size ziplock, and got out as much air as I could.



Now onto the Brisket


Separated, and the flat split into two sections


one for pastrami


One for Corned Beef


Cure mix with TQ, Coriander, GP & OP, and coarse ground BP rubbed liberally everywhere



3 separate pans.
1. BBB

2. Pastrami

3. Corned Beef



and into the fridge in the garage.



Now we wait........
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Unread 11-08-2009, 10:36 AM   #2
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Wow!
The hardest part is waiting probably!
Might as well warm up that pizza while waiting.
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Unread 11-08-2009, 10:40 AM   #3
JD McGee
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Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon!
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Unread 11-08-2009, 10:52 AM   #4
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Quote:
Originally Posted by JD McGee View Post
Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon!
I'll be looking forward to the results
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Unread 11-08-2009, 12:09 PM   #5
GreasePig
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The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)
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Unread 11-08-2009, 12:15 PM   #6
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Nice start to a great sandwich!

Jeff
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Unread 11-08-2009, 12:47 PM   #7
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What are GP and OP?
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Unread 11-08-2009, 01:11 PM   #8
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GP=Garlic Powder
OP=Onion Powder
?
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Unread 11-08-2009, 01:32 PM   #9
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Quote:
Originally Posted by OcalaScott View Post
GP=Garlic Powder
OP=Onion Powder
?
Correct, and BP is black pepper
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Unread 11-08-2009, 01:33 PM   #10
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Quote:
Originally Posted by GreasePig View Post
The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)
Also the fair share of unidentifiable objects usually.
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Unread 11-08-2009, 01:57 PM   #11
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I want to try this also so I am watching!! Good job John and thanks for posting your progress.
Scott
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Unread 11-08-2009, 03:59 PM   #12
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It work pretty good on vension also if you have any.
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Unread 11-08-2009, 05:05 PM   #13
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Looking forward to see how this turns out. Interested in making some corned beef and pastrami.
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Unread 11-12-2009, 05:13 PM   #14
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5 Days later..........
Here it is after they have soaked in a pot of water for 2 hours, and rinsed off.


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.


Fired up my stick burner with K blue and cherry

let is smoke until 175 internal (4 hours)
rest & then slice




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.


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
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Unread 11-12-2009, 05:17 PM   #15
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Nice meat John
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