I have made pastrami using a round roast
because I am trying to cut down on my fat and round roast has a lot less fat. It isn't the nicely fatted pastrami you see from a brisket but it was very tasty and is now the way I make pastrami. Thanks to Deb for her recipe. I found a copy of her recipe on this forum but can't find the original post. If someone knows the link, please post it and I will put it here to give her credit.
As that turned out so well, when the local grocery store had outside round on sale for an excellent price, I decided to try another favourite of mine, Montreal Smoked Meat. I based this effort on a post by Bad Santa in the following thread
However, I was going to be using a smaller cut of meat and I wanted to use Morton's Tender Quick (TQ) for my curing agent so I had to adjust the recipe.
Here is the roast I purchased.
I cut the string off the roast to spread it out. I figure it will take the dry cure better.
In making the rub, I weighed the roast at 1.87 kg (4.12 pounds). The recommended amount of TQ to use to cure solid cuts of meat is 15 grams per 500 grams of meat. That meant I needed to use 56 grams of TQ.
Listing the ingredients I used for 1.87 kg (4.12) of beef, the list is:
56 grams (2 ounces) TQ
15 ml (1 tablespoon) Kosher Salt
28 grams (1 ounce) Sugar
57 grams (2 ounces) cracked black peppercorns
28 grams (1 ounce) cracked coriander seeds
10 ml (2 teaspoons) bay leaf powder
10 ml (2 teaspoons) cloves
As the amount of TQ used is based on the piece of meat you are using, if you are using a larger or smaller piece of meat, you would have to adjust these amounts.
I rubbed as much of this mixture into the roast as it would take.
I then put the roast in a Ziploc bag and added any rub that did not stick to the roast. I will turn it twice a day for 10 days.
I will add to the thread when I take it out of the cure.
Edited by Disco - 11/4/13 at 6:15pm