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Flat for pastrami?

post #1 of 9
Thread Starter 
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
post #2 of 9
C farmer, evening..... I just got back from the store..... Corned beef flats... $6 / pound..... I couldn't believe it.... the price of brisket and CB are stupid high.... I think I'd make it from bottom round... here are 2 good recipes......

http://www.smokingmeatforums.com/t/130756/pastrami-again-bride-said-we-were-out-update-and-when-and-how-to-steam-it

http://www.smokingmeatforums.com/t/159836/best-pastrami-ever
post #3 of 9
You might want to try Daigle's smoked meat recīpe from the sausage forum. It is on google.
post #4 of 9

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.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

C farmer, evening..... I just got back from the store..... Corned beef flats... $6 / pound..... I couldn't believe it.... the price of brisket and CB are stupid high.... I think I'd make it from bottom round... here are 2 good recipes......

http://www.smokingmeatforums.com/t/130756/pastrami-again-bride-said-we-were-out-update-and-when-and-how-to-steam-it

http://www.smokingmeatforums.com/t/159836/best-pastrami-ever


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



Quote:
Originally Posted by chewmeister View Post

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.

Thanks.
post #6 of 9
Thread Starter 
I thought I had pics on here.




post #7 of 9
Nice thread Adam... It'll be interesting to see all the responses ya get...
post #8 of 9

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post #9 of 9
Quote:
Originally Posted by DaveOmak View Post

C farmer, evening..... I just got back from the store..... Corned beef flats... $6 / pound..... I couldn't believe it.... the price of brisket and CB are stupid high.... I think I'd make it from bottom round... here are 2 good recipes......

http://www.smokingmeatforums.com/t/130756/pastrami-again-bride-said-we-were-out-update-and-when-and-how-to-steam-it

http://www.smokingmeatforums.com/t/159836/best-pastrami-ever

 

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/

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