• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Dry Brine/Pastrami

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Well I gotta jump in here & say that a dry cured pastrami has a better texture & flavor than a wet brine. Use this calculator to determine the correct amounts of salt, sugar, & cure #1.

DiggingDogFarm
Then you can add whatever spices you like, I usually just add pickling spice, it has everything in it.
Good luck,
Al
Hi All Question for 1.5 flat how long for the dry brine? Pickling spices along with the dry brine?
Where is Al when you need him???
Thanks Dan
 
Last edited:

wild west

Smoking Fanatic
471
106
Joined Apr 25, 2016
Hi Dan. General rule for dry rub cure is the cure will penetrate 1/4 inch per day so 1/4 inch per side per day and adding a couple days as a safety measure means it would be fully cured in 5 days. I generally let it cure for close to 2 weeks though to allow any moisture that's extracted by the salt and cure to be reassured by the meat. For the pickling spice I grind it to a powder and apply it after I apply the salt sugar and cure mixture then vac seal it. Once it's cured I rinse the ground spice mixture off and cook as is for corned beef or apply a more traditional pastrami spice blend before it heads for the smoker. Hope that info helps
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Hi All The 1.5 lb brisket flat is now wrapped in the brine= cure 1.7 grams,salt 12 grams, sugar 6.8 grams + Mc Cormicks Pickling spice= Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent.
Now the wait.
Dan
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Hi All How many days would I need for the brine before smoking. Does IT have to be rinse before smoking?
Thanks Dan
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Hi All
OK Then 5 days it is..Then rinse apply pastrami rub rest for 24 hrs then into the smoker for 4 hrs then steamed, till probe tender.
Am I right on track?
Thanks Dan
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Pastrami Update: After four days wrapped in the dry brine I had too unwrapped it..I rinsed it off and applied the pastrami rub (cracked black pepper mustard seeds & coriander) also sprinkled some paprika & garlic powder.Going to let it rest uncovered in the fridge. Going to smoke with hickory and then steam it.I had to unwrapped,after 4 days cause the weather is getting very cold after tomorrow.
Dan
 

Murray

Smoking Fanatic
581
288
Joined Dec 30, 2018
After I cure any meat I always do a fry test before it hits the smoker. Tasting for salt content.
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
After I cure any meat I always do a fry test before it hits the smoker. Tasting for salt content.
Hi Please explain? I already have the pastrami rub on it.
The salt was 2%=12 grams.
Thanks Dan
 

Murray

Smoking Fanatic
581
288
Joined Dec 30, 2018
Checking for saltiness, too salty then it gets a soak in ice cold water water for an hour or so, retest and re-evaluate salt content. In your case I would think a fry test would give you an idea how the pastrami will taste. If you find it’s too salty and need to soak in ice cold water to reduce the salt content then your rub is gone and will have to reapply.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
46,841
7,693
Joined Jun 22, 2009
Hi Dan,
I just saw this & it doesn’t matter to me how thick the brisket is, I always let it cure for 10-14 days. If you use the DD calculator it doesn’t matter if you leave it in a few days longer. In my opinion a few days longer gives it a better flavor. Sorry I haven’t been on as much as usual, life gets in the way, but you can always PM me & I’ll get right back to you.
Al
 

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Hi Al I had to proceed only after 4 days. Because I want to smoke it and the weather here doesn't look too good, after tomorrow. Also I was under the impression the dry brine goes into the meat at 1/4"rate per day.
Thanks Dan
 

Attachments

danbono

Master of the Pit
OTBS Member
1,701
111
Joined Feb 19, 2012
Hi Finally the pastrami is done. Smoked with hickory for 4 hrs then steamed til probe tender 200*.
Looks like the 4 day cure work, nice red pastrami color. Taste was a little on the spicy side for me.I don't know "IF" the spicy taste comes from the McCormicks' Pickling Spice= Cormicks Pickling spice= Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace, and Sulfiting Agent, or pastrami rub=cracked black pepper,coriander& mustard seeds.
What would be your guess as to where the spicy taste came from.
Thanks Dan
PS I've eaten alot of pastrami in my time.None as spicy as this one?
 

Attachments

Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.