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Brisket >>> Corned Beff >>> Pastrami = Curing (seasoning ???)

post #1 of 9
Thread Starter 

Hi guys

 

My first attempt at this Pastrami thingy.  After spending weeks scouring the internet for ideas & recipes, I am at a cross road.

 

About half the info out there says add all the spices and flavorings during the curing process and the other half says to do a simple cure first and then add the spices and flavorings before cooking or smoking.

 

What to do, what to do???  FYI, I will be dry curing & baking in the oven, foil wrapped, in lieu of going the smoking route.

 

 

What are your suggestions???

 

 

Thxs, Klyde.

 

 

P.S.  I have Hickory & Apple wood smoked salt.  Would this be the time to try one out and which?

post #2 of 9

Simple Brine Cure works fine but a couple Tablespoons of spices or generic Pickling Spice would not hurt. Injecting greatly speeds the process. My fav spice mix is below. Without smoking, it's not really Pastrami but I guess it will be ok. The smoked salt will make no difference so I wouldn't waste it...JJ

 

Better 'en NY Pastrami Rub

 

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

 

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

 

This was some some seriously Good Eats...Enjoy...JJ

 

post #3 of 9

Am I missing something?

 

What about cure #1?

 

Or are we starting with a corned beef?

 

I was under the impression we were starting with a brisket.

 

If that is the case you need cure #1 to cure it, then smoke it for pastrami.

 

I always put my spices in the cure and on the corned beef before smoking.

 

Al

post #4 of 9
Thread Starter 

oops - no way to delete your own post???


Edited by Klyde - 6/15/16 at 7:10am
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

The smoked salt will make no difference so I wouldn't waste it...JJ

 

Thanks for the recipe.  Curious that you think the smoked salt will have no effect.  Have you used them before?

post #6 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

 

What about cure #1? 

 

I always put my spices in the cure and on the corned beef before smoking.

 

Al

 

 

Thx for answering!

 

 

Cure #1 - Yep

 

So you double all spices?  Once during curing and again before baking (me)?  And it doesn't over power the taste of the meat?

post #7 of 9
Al, my post is just a pastrami rub to go on a cured brisket.

As far as curing with smoked salt. Adding it to a brine would make the smoke flavor so dilute you will not taste it. Even if you used smoked salt in a Dry Rub Cure, the smoke will only be on the surface as smoke particulate are huge and would not penetrate in to the meat. My rub above does not contain salt as it is used to make a fully cured brisket into Pastrami.
You can try a Low Salt cure, 1 to 1.5% salt by weight either dry or brine, then add your smoked salt to the rub on the surface...JJ
post #8 of 9
Quote:
Originally Posted by Klyde View Post
 

 

 

Thx for answering!

 

 

Cure #1 - Yep

 

So you double all spices?  Once during curing and again before baking (me)?  And it doesn't over power the taste of the meat?

 

I put all the spices in the cure, then for pastrami I just use pickling spice & black pepper for the rub before smoking.

 

Al

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

 

I put all the spices in the cure, then for pastrami I just use pickling spice & black pepper for the rub before smoking.

 

Al


 

Thx, Al.

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