Flat for pastrami?

Discussion in 'Curing' started by c farmer, Feb 23, 2015.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have a hankering for pastrami and i have this flat in the freezer. Its 2.3 lbs and has very little fat on it.

    I have never cured a piece of meat for pastrami but have cured alot of meats.

    So lets hear from the masters what way to cure, and seasonings to use.

    Thanks
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  3. tigerregis

    tigerregis Meat Mopper

    You might want to try Daigle's smoked meat recīpe from the sausage forum. It is on google.
     
  4. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I use Pop's brine and add 2 Tbs. pickling spice and 1 Tbs. dried Juniper berries to it. After curing, a mix of 1 part CGBP, 2 parts ground coriander, a tsp. each of garlic and onion powder, 1 tsp. ground mustard, and a Tbs. each paprika, and brown sugar. Rub all over and smoke to 160 IT.
     
    Last edited: Feb 24, 2015
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    Thanks Dave. This flat doesnt have much fat so I figured it would make good strami.




    Thanks.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I thought I had pics on here.



     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread Adam... It'll be interesting to see all the responses ya get...
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    [​IMG]
     
  9. Dave, I was looking around for meat deals at my usual places and saw this deal that starts next week. Not sure if you're close to one an Aldi, but I'm sure someone is and might be interested to make something from one of this.

    https://www.aldi.us/en/weekly-specials/fresh-meat-special-buy/
     

Share This Page