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Pastrami

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BGKYSmoker

BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Soaked a small corned beef in water for 8 hours, rinsed and drained the water every 2 hours to leach the salt. Patted dry and did a trim on it.

past.jpg

past.jpg


Rubbed with a simple pastrami rub, wrap and fridge for smoking tomorrow.

past1.jpg

past1.jpg

 
Made my own simple rub

3 T black pepper corns

3 T coriander seed

1 t paprika

Put the seeds in a mortar and smash em up some, add the paprika, mix well and apply to beef. Dont add any salt because the corned beef will still have salt content even after the soaking.
 
nepas said:
Made my own simple rub

3 T black pepper corns
3 T coriander seed
1 t paprika

Put the seeds in a mortar and smash em up some, add the paprika, mix well and apply to beef. Dont add any salt because the corned beef will still have salt content even after the soaking.
Click to expand...

Thanks! Now you would think one with a full cabinet of seasonings and spices would have coriander seeds but negative... good thing I'm not doing it today. Where you able to mortar peppercorns in your pestle?
 
Not very good as the pepper wanted to go all over, so i took out the spice grinder and pulsed em 2x.
 
smokinadam said:
Thanks! Now you would think one with a full cabinet of seasonings and spices would have coriander seeds but negative... good thing I'm not doing it today. Where you able to mortar peppercorns in your pestle?
Click to expand...


If you grow cilantro, let it go to seed... the seeds are coriander....
 
popcorn.gif
 
Pastrami is done smoking. Wrapping in foil at room temp for 2-3 hours. Then unwrap and re wrap in clear wrap, foil and in fridge overnight.

Next time i'm going to do a larger brisket flat with the same dry and added salt.

past54.jpg

past54.jpg

 
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