"original" Pastrami Receipe (needed) made

storckracer

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Jul 12, 2011

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South West Germany

• Jul 22, 2011

• #1

Hello together

I am looking for the most original Pastrami receipe. Can someone help?:grilling_smilie:
Many thanks in advance

 

alelover

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• Jul 22, 2011

• #2

I have one that a couple people here use. It is quite authentic New York style.

http://www.smokingmeatforums.com/fo...ribs-and-some-almonds-step-by-step-big-q-view

 

SmokinAl

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• Jul 22, 2011

• #3

There you go!

 

storckracer

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Jul 12, 2011

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South West Germany

• Jul 22, 2011

• #4

Thanks a lot. I will start tomorrow morning and keep zoo updated. Btw. Does anyone know the content of Mortons Tender Quick, as we have only Cure Salt (just pure the NaCL/KNO3/KNO2) without sugar and preservatives :biggrin:

 

africanmeat

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• Jul 22, 2011

• #5

I do this one every 3 weeks you can use cure1

http://www.smokingmeatforums.com/forum/thread/107842/fathers-day-pastrami-w-qivew  

 

Last edited: Jul 22, 2011

alelover

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• Jul 22, 2011

• #6

You will use a different amount. I don't know what that is but someone here will. Check out this link it should help.

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

DanMcG

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• Jul 22, 2011

• #7

The cure you mention is cure #2, you really want #1, just salt and nitrite. TQ is similar to your cure salt  but you will need to check the amounts of nitrite and nitrate in the recipe to do it safely. Give us more info and we'll gladly help ya through it.

 

storckracer

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Jul 12, 2011

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South West Germany

• Jul 24, 2011

• #8

Hello Together

Thanks a lot for the hints so far. I used "my" magic formulae, saying 50 g cure salt per kg meat. This fits normally quite well.

Other question: When producing cured products, I am used to a process called "burned out", which means, removing the salt by washing it, drying, and put it "dry" back in the fridge for approx. 2/3 of the time used for curing. This enables a homogenous distribution of the salts in the meat. I am missing this step here. Is it not needed, as the meat is smoked to a Temperatur of 73 Celsius???

 

DanMcG

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• Jul 24, 2011

• #9

Storckracer said:

Other question: When producing cured products, I am used to a process called "burned out", which means, removing the salt by washing it, drying, and put it "dry" back in the fridge for approx. 2/3 of the time used for curing. This enables a homogenous distribution of the salts in the meat. I am missing this step here. Is it not needed, as the meat is smoked to a Temperatur of 73 Celsius???

Click to expand...

I usually let it rest before smoking, besides equalizing the salts as you say it will help develop a pellicle or dry tacky surface on the meat that will help it absorb smoke.

Curious about your cure. Being in Germany are you using Polelsalz?  0.6% nitrite?

 

Last edited: Jul 24, 2011

storckracer

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Jul 12, 2011

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• Jul 24, 2011

• #10

Hi Dan

Yip, it is called Pökelsalz (pökeln = curing). I do not have the actual mixture of NaCl/NaNO2 present, but will check on my supplier.

I gave it a thought. IMHO is the biggest influence is the so called injection curing process, which reduces the curing time, dramatically, from usually 1 week per kg to 3 days in total. This is a typical process for industrial type production of where time is money. In the process of ham production, you are also able to" reduce" the loss of meet liquid during the cooking process, by adding it upfront :devil:, which prevents the meet of getting to dry (and you can sell water for good Dollars or Euros)

Pics will follow...