Pastrami, ala dirstsailor

[myownidaho]

I wanted to do a dry cure pastrami and dirstsailor hooked me up.

One 1390gm sirloin tip roast.

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• myownidaho
• Jul 11, 2017

Using the cure calculator:

3.47gm Cure #1
24.5gm kosher salt
13.9gm sugar

I cut the rub recipe in half to account for the smaller roast.

2tbsp ground black pepper
1tbsp ground coriander
.5tsp mustard powder
.5tbsp brown sugar
1tsp garlic powder
1tsp onion powder

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• myownidaho
• Jul 11, 2017

Rub it down, into the vacuum bag with the leftover rub and into the fridge.

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• myownidaho
• Jul 11, 2017

Thanks for looking! Back in two weeks.

 

[pc farmer]

I will be here waiting.

 

[tropics]

Thats the part we all hate waiting

Richie

 

[SmokinAl]

Good start!

Al

 

[myownidaho]

Thats the part we all hate waiting
Richie

What's killing me is that after a month, my pancetta still isn't ready.

Jim

 

[browneyesvictim]

Im in! Should be scrumptious!

 

[myownidaho]

14 day cure. Rinsed, dried and into the fridge to dry until tomorrow. The fry test was lovely.

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• myownidaho
• Jul 25, 2017

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• myownidaho
• Jul 25, 2017

 

[myownidaho]

And here we are. Meat stayed in the fridge for two days because of time constraints. Rubbed with cognac and Chef JJs rub this morning.

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• myownidaho
• Jul 27, 2017

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• myownidaho
• Jul 27, 2017

Into the desperatelyneedstobecleaned smoker at 160 on cherry, ramped up to 210 over seven hours to an IT of 140.

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• myownidaho
• Jul 27, 2017

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• myownidaho
• Jul 27, 2017

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• myownidaho
• Jul 27, 2017

Money shot.

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• myownidaho
• Jul 27, 2017

Wet versus dry cure. I like Pop's brine a lot. It produces a slightly sweeter product and a softer texture. The dry cure also has great flavor and a little meatier, yet still tender texture. I can see myself using both in the future based on my current mood. If I had to choose, I would probably lean slightly to the dry cure.