On this pastrami, I decided to be scientific so I could reproduce the results in the future...
Trimmed brisket (6.3#'s) ....... 2860 gms
water (1 gal). 3800 gms
1/2 cup pickling salt (2%)........ 133 gms
1/2 cup light brown sugar (1.3%)..... 90 gms
1 Tbs pickling spice ............ 10 gms
1/4 cup honey (estimate) ........ 50 gms
1/4 cup dried garlic ............ 25 gms
Total ................ 6968 gms
Cure at 200 Ppm nitrite ....... X 0.000200
Nitrite amount .......... 1.3936 gms nitrite
Cure# 1 amount @ 6.25% nitrite ...1.3936 / 0.0625 = 22.3 gms cure#1
That method above, will insure repetitive consistent results and provide a starting point
to modify the recipe....
The spice rub was 2:1 coriander and black pepper.... A 1 tsp addition of allspice was added
because I had to clean the spice grinder for bride... did not want garlic in the Hubbard Squash Pie....
She needed the grinder for allspice and I had just ground dried garlic.....
I get in so much trouble when I use her stuff and don't clean it..... Know what I mean....
almost as bad as leaving the toilet seat up ....
....
The fat was trimmed and vac bagged in 1# lots.....
Separated the flat and point... cut into hunks that looked like the thickness would work in the slicer....
Mixed up the brine/cure... put everything in my brining tub... the mesh screens are from the crafts section at W-M...
I figure they keep stuff separated for brine distribution..... one on the bottom, middle and top....
Then I floated a cutting board on top of the top screen.... I just push down on it daily
to squeeze and mix the solution for distribution...
A thin string of mesquite on the bottom of the AMNPS for flavor....
Brisket rinsed, dried and semi ground spices rubbed in.....
Pitmaster's Choice pellets in the MES 30 for additional drying before the smoke....
I preheat the MES to 275 before every smoke to "sanitize"...
I guess sanitizing a filthy smoker is a good thing....
The brisket is in the smoker now..... idling along at 110...
Bride is in HER kitchen making stuff for Turkey Day....
SolarYellow provide some needed tips to help me improve on my strami....
Joel, thank you.... Dave
More to come.....
Trimmed brisket (6.3#'s) ....... 2860 gms
water (1 gal). 3800 gms
1/2 cup pickling salt (2%)........ 133 gms
1/2 cup light brown sugar (1.3%)..... 90 gms
1 Tbs pickling spice ............ 10 gms
1/4 cup honey (estimate) ........ 50 gms
1/4 cup dried garlic ............ 25 gms
Total ................ 6968 gms
Cure at 200 Ppm nitrite ....... X 0.000200
Nitrite amount .......... 1.3936 gms nitrite
Cure# 1 amount @ 6.25% nitrite ...1.3936 / 0.0625 = 22.3 gms cure#1
That method above, will insure repetitive consistent results and provide a starting point
to modify the recipe....
The spice rub was 2:1 coriander and black pepper.... A 1 tsp addition of allspice was added
because I had to clean the spice grinder for bride... did not want garlic in the Hubbard Squash Pie....
She needed the grinder for allspice and I had just ground dried garlic.....
I get in so much trouble when I use her stuff and don't clean it..... Know what I mean....
almost as bad as leaving the toilet seat up ....
The fat was trimmed and vac bagged in 1# lots.....
Separated the flat and point... cut into hunks that looked like the thickness would work in the slicer....
Mixed up the brine/cure... put everything in my brining tub... the mesh screens are from the crafts section at W-M...
I figure they keep stuff separated for brine distribution..... one on the bottom, middle and top....
Then I floated a cutting board on top of the top screen.... I just push down on it daily
to squeeze and mix the solution for distribution...
A thin string of mesquite on the bottom of the AMNPS for flavor....
Brisket rinsed, dried and semi ground spices rubbed in.....
Pitmaster's Choice pellets in the MES 30 for additional drying before the smoke....
I preheat the MES to 275 before every smoke to "sanitize"...
I guess sanitizing a filthy smoker is a good thing....
The brisket is in the smoker now..... idling along at 110...
Bride is in HER kitchen making stuff for Turkey Day....
SolarYellow provide some needed tips to help me improve on my strami....
Joel, thank you.... Dave
More to come.....
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