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need recipe for "traditional" PASTRAMI rub

post #1 of 5
Thread Starter 
and what wood do they use ? 'STRAMI is my current obsession. Sliced thin, hot and stacked high on rye with some brown mustard along with some UTZ's chips and some Nathans Koshers (best crunch I can find) almost pornography ain't it ?
post #2 of 5

I used this recipe a while back, and it turned out great. There are also alot of other good recipes on that site.
post #3 of 5
I love going to deejay's site. Lots of good info on there.
post #4 of 5
Thread Starter 


Pretty much along the lines I've been doing except for the Juniper berries and I don't spray anything on it. I use the already corned beef packages because it is way cheaper than plain brisket and besides the few times I brined stuff it came out too salty for me but sometimes so does this stuff.
post #5 of 5
This is my go to recipe for pastrami.
It includes a rub but this is for doing your own corned beef from scratch.
Injection and dry rub, never had one turn out bad.
Yesterdays corned beef dinner was curing for 10 days, point went to pastrami and flat got boiled for a great St. Patty's Day meal.
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