After the threads of pastrami that i saw around here earlier i decided to try my own. I searched 7 differant stores to find juniper berries,with no luck i finally had to order them off the net. Well they showed up today after only 5 days...not too bad,and ofcourse i had to order a bunch of differant spices
. I found a 2.65 lbs. brisket flat the other day at the store so i thought that it would be a good canidate for the pastrami incase i did something wrong or it didn't turn out that i wouldn't be out a butt load of money! Now that i have all my goodies its time to get to work. First i made a injection cure of....
1 cup spring water
1 1/2 tbl. TQ
1 tbl. black pepper
1 tbl. ground coriander
1 tbl. coriander seed
1 tbl. ground juniper berries
1 tbl. dark brown sugar
I heated up the water so everything can dissolve,then i let it sit and cool till it was safe it chill in the fridge for about 3hrs. to make sure its cold. After the chill time i strained all the seeds and spices out. I injected as much as the little flat could handle.
Surprisingly it took almost the whole cure. OK lets get some pics going..here's the juniper berries
I used my handy dandy coffee turned spice grinder!! Had to buy the wife a new one after i use this one for chipolte peppers!
Here they are all happy happy!
This is the first time using juniper berries and wow do these things smell good,they have a very unique smell and flavor.
OK so now i got my cure made,chilled and ready to go. Here's the cure before i strained it.
After i injected as much cure as i could i set it back in the fridge for about a hour to get the dry cure ready Here's the dry cure that i used. I searched the web and this site and i made one of my own up so i hope its good..
1 1/2 tbl. TQ
1 tbl. dark brown sugar
3 tbl black pepper
1 1/2 tbl. ground coriander
1 tbl. coriander seeds
1 1/2 tbl. ground juniper berries
1 tps caraway seeds
1 tps dry mustard
1 tps minced garlic
1 tps pimenton
I pulled the flat from the fridge and dried it off a little then rubbed it down with almost all of the dry cure,only have about 1 tbl. leftover...Here we go again
And a close up for good measure!
Wrapped the flat in saran wrap and then in a food saver bag for its rest in the fridge. Now the wait begins again,being that this is such a small flat i am guessing that 4-5 days will be long enough for the cure to do its job. I plan on flipping it and rubbibg it twice a day for the duration of the curing stage. After thats done i will soak it and make a new dry rub for it. If anyone has any suggestions or tips please feel free to drop a line. Untill then i will be waiting , much more to come as this is just the begining of this pastrami!!! Thanks for looking--LES
1 cup spring water
1 1/2 tbl. TQ
1 tbl. black pepper
1 tbl. ground coriander
1 tbl. coriander seed
1 tbl. ground juniper berries
1 tbl. dark brown sugar
I heated up the water so everything can dissolve,then i let it sit and cool till it was safe it chill in the fridge for about 3hrs. to make sure its cold. After the chill time i strained all the seeds and spices out. I injected as much as the little flat could handle.
Surprisingly it took almost the whole cure. OK lets get some pics going..here's the juniper berries
I used my handy dandy coffee turned spice grinder!! Had to buy the wife a new one after i use this one for chipolte peppers!
Here they are all happy happy!
This is the first time using juniper berries and wow do these things smell good,they have a very unique smell and flavor.
OK so now i got my cure made,chilled and ready to go. Here's the cure before i strained it.
After i injected as much cure as i could i set it back in the fridge for about a hour to get the dry cure ready Here's the dry cure that i used. I searched the web and this site and i made one of my own up so i hope its good..
1 1/2 tbl. TQ
1 tbl. dark brown sugar
3 tbl black pepper
1 1/2 tbl. ground coriander
1 tbl. coriander seeds
1 1/2 tbl. ground juniper berries
1 tps caraway seeds
1 tps dry mustard
1 tps minced garlic
1 tps pimenton
I pulled the flat from the fridge and dried it off a little then rubbed it down with almost all of the dry cure,only have about 1 tbl. leftover...Here we go again
And a close up for good measure!
Wrapped the flat in saran wrap and then in a food saver bag for its rest in the fridge. Now the wait begins again,being that this is such a small flat i am guessing that 4-5 days will be long enough for the cure to do its job. I plan on flipping it and rubbibg it twice a day for the duration of the curing stage. After thats done i will soak it and make a new dry rub for it. If anyone has any suggestions or tips please feel free to drop a line. Untill then i will be waiting , much more to come as this is just the begining of this pastrami!!! Thanks for looking--LES
