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pastrami rub?

post #1 of 15
Thread Starter 
got a couple 4 lb corn beef briskets and I want to try my first attempt at some pastrami Saturday, can I get some ideas on the seasoning / rub to use for these? thanks in advance
post #2 of 15
Basic rub is coarse or medium cracked black pepper, and tosted and ground coriander seed. I like to also add a bit of garlic powder to mine. I like a very peppery pastrami so I go heavy on the rub and really coat it well. If you don't have coriander I have also just done the pepper, garlic, and the spices in the seasoning packet that come with the corned beef.

Since you have already corned beef don't forget to slice a small chunk off of each one and cook it in the fry pan to see how salty they are. If they are to salty soak them in cold water for about 3 hrs., changing the water every 30 min. or so.

Good luck! PDT_Armataz_01_34.gif
post #3 of 15
I just use a black pepper and coriander 50/50 mix and we like it.
post #4 of 15
I want to do some strami myself on Sunday. Do you keep soaking until the fry test comes back to your satisfaction?
post #5 of 15
Yup. As it gets closer you may want to soak for less time, and dont forget to change the water out!
post #6 of 15
Thank you for the response.
post #7 of 15
As has been mentioned, black pepper and coriander are the basic ingredients. I like to add some garlic powder and even mustard seeds.
post #8 of 15
WHAT HE SAID i soak fo 12 hrs and change water 3 times!!!
post #9 of 15
Yep use the spice pack that comes with it.soak and rinse to get salt out...I did my first one a few weeks ago...family loved it!
post #10 of 15
Thread Starter 
So its safe to assume that if you dont rinse it off real good it will be too salty? Thanks for all the great responses!
post #11 of 15
I suggest search DUDESTRAMI on this site. His always looked awesome. Whatever happened to The Dude anyway's?
post #12 of 15
He still checks in once and a while but is laying low, not spending so much time on the smoker and computer but rest assured The Dude is abiding PDT_Armataz_01_34.gif

For my stramis I love to toast some black pepper and coriander then grind them and mix in a bit of garlic, brown sugar, paprika, mustard seed, little bit of oregano and 2-3 juniper berries if you have them.
Can't go wrong with a good smoked strami.
post #13 of 15
Black pepper, coriander, and garlic is what I use.
post #14 of 15
Thread Starter 
sounding awesome guys, thansk for all the feedback. gonna start soaking about late this afternoon and through the night and start it tomorrow morning... what thinckness do you all tend to slice it? I got a new meat slicere for x-mas and this will be my first time using it!
post #15 of 15
Definately rinse it well, but the soaking is what really gets the extra salt out. Some I have not had to soak at all, others I have soaked overnight. After they cook I let them rest for about an hour then slice and vacuum pack. They come out very moist and tastey - family usually eats them right out of the bag... lol. biggrin.gif
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