Saw this Sirloin Tip at the Harris-Teeter and thought it may make a good pastrami.
2.8 pounds. Requires .56 tsp of Cure #1.
Mixed up a rub.
1 tsp freshly ground black pepper
1 tsp course ground coriander
1 tsp onion powder
1/3 tsp Cure #1
1 TBS Brown Sugar
1 TBS Salt
½ tsp Paprika
1 tsp garlic powder
Made some brine to pump into it.
- 1 C. Clean Water (such as spring water)
- ¼ tsp Cure #1
- 1 tsp Salt
- ½ TBS Brown Sugar
- 1 tsp Powdered Garlic
- 8 Allspice Berries (Crushed)
Combined the above ingredients and warmed to dissolve. Refrigerated until very cold (about 40° F). Strain. Pump the meat full with the brine.
Pumped full with the brine.
Rubbed and placed in a 1 gallon zip lock bag.
I will be turning and massaging it at least once a day.
Will be smoking it next Sunday.