Pastrami-first attempt

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pastafazool

Fire Starter
Original poster
Jul 27, 2017
45
37
Miller Place, New York
Today I began the process of making a 4# flat into pastrami. I used Pop's brine/cure recipe.

It is now in the fridge. Target date to place in the smoker is around August 31st.

Looking forward to seeing and tasting the end result.
 
I was reading about pastrami and one site (Wikipedia) mentions that NY pastrami is made from "the navel end of the brisket."  What part is that?
 
Phase II- the flat is out of the brine/cure. I did a taste test with two piece cut against the grain prior to applying the rub. Delicious, can't wait to taste the end result.


Applied the rub which consisted of coriander, juniper berries, black pepper, ginger and brown sugar.

Wrapped and Place in the frig for 1-2 days.
 
What are you waiting for? Get that thing in the smoker..

Where did you get juniper berries if you don't mind me asking? Your strami is looking great so far, I'm not sure about the sugar but ohh well, I'm sure there's some good strami in your future.
 
if it tastes as good as it looks  wow nice 
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