- Oct 10, 2008
- 22
- 10
Decided to get some smoking done and haven't attempted pastrami in a long while. Previous attempts have been brined pastrami this time I am doing a dry cure.
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They were all about 3.25 lbs, I made sure the fat (where present) was trimmed to about 1/8 in.
My Dry Cure (for about 10 lbs meat)
[/font][font=Verdana,Arial,Helvetica]1/3 cup Morton Tender Quick
1/4 cup dark brown sugar
1/3 cup freshly coarse ground black pepper
2 1/2 Tablespoons garlic powder
3 Tablespoons ground coriande[/font]r
THE BEEF AFTER 3 DAYS
[font=Verdana,Arial,Helvetica]
They were all about 3.25 lbs, I made sure the fat (where present) was trimmed to about 1/8 in.
My Dry Cure (for about 10 lbs meat)
[/font][font=Verdana,Arial,Helvetica]1/3 cup Morton Tender Quick
1/4 cup dark brown sugar
1/3 cup freshly coarse ground black pepper
2 1/2 Tablespoons garlic powder
3 Tablespoons ground coriande[/font]r
THE BEEF AFTER 3 DAYS