Huh? What?
is one Smokin' Farker
Finally finished the pastrami I started ten days ago...
The recipe...
Pastrami
Weights are a percentage of the weight of the meat
3% Kosher salt
1% Turbinado sugar
.5% of each of the following:
Onion powder
Garlic powder
Mustard powder
Paprika
Coriander powder
Black pepper
.25% Cure #1
Mix and rub spice mix on meat. Use all of the spice mix. If it won’t all stick, throw it into the bag with the meat and try to distribute it.
Vacuum pack meat and cure in refrigerator for ten to fourteen days. Or you can put it in a zip-loc and place in a container in refrigerator. Flip the packages every day.
After curing, it is corned beef.
Rub with cracked pepper and cracked coriander, wrap tightly and let chill overnight.
Smoke with oak at 225 till stall. Wrap in foil and continue to cook until tender – around 200 to 205. maybe more, maybe less. Cool completely before slicing.
Post curing brisket. It is corned beef at this point.
Rubbed with cracked pepper and cracked coriander and ready for the smoker.
Post smoke - I wrapped it in foil after about 3 hours.
The finished pastrami...
The recipe...
Pastrami
Weights are a percentage of the weight of the meat
3% Kosher salt
1% Turbinado sugar
.5% of each of the following:
Onion powder
Garlic powder
Mustard powder
Paprika
Coriander powder
Black pepper
.25% Cure #1
Mix and rub spice mix on meat. Use all of the spice mix. If it won’t all stick, throw it into the bag with the meat and try to distribute it.
Vacuum pack meat and cure in refrigerator for ten to fourteen days. Or you can put it in a zip-loc and place in a container in refrigerator. Flip the packages every day.
After curing, it is corned beef.
Rub with cracked pepper and cracked coriander, wrap tightly and let chill overnight.
Smoke with oak at 225 till stall. Wrap in foil and continue to cook until tender – around 200 to 205. maybe more, maybe less. Cool completely before slicing.
Post curing brisket. It is corned beef at this point.
Rubbed with cracked pepper and cracked coriander and ready for the smoker.
Post smoke - I wrapped it in foil after about 3 hours.
The finished pastrami...
