Pastrami

[PinkOstrich]

So yesterday I started the process of brining a piece of beef silverside (I think top round is the nearest translation for people in the US) in preparation for making some pastrami.
It's a 2lb joint so not huge. Into a food grade lidded bucket went the meat and the brine which consisted of some premixed curing salts, brown sugar, ground black pepper, coriander (cilantro) seed, dried thyme and some bayleaves. The brine was brought to a boil then cooled. The beef was stabbed with a BBQ skewer a few times. Its now in the refrigerator. I estimate 4-6 days in brine before coating with spice crust and smoking.

I will keep you updated.

Birdy

 

[BrianGSDTexoma]

Did you use any cure?

 

[PinkOstrich]

Yes, a cure mix which I bought prepacked. Mix of regular salt and Nitrate.

 

[indaswamp]

The beef was stabbed with a BBQ skewer a few times.

Curious as to why you did this....

And as already asked-did you use and nitrite cure?

 

[PinkOstrich]

I was feeling stabby

 

[SmokinAl]

That looks to be a pretty thick piece of meat, so since you didn’t inject it with brine I would leave it cure for at least 2 weeks.
Al

 

[PinkOstrich]

That looks to be a pretty thick piece of meat, so since you didn’t inject it with brine I would leave it cure for at least 2 weeks.
Al

Yeah it's a difficult one.. I might leave it 7-10 and give it a good soak to remove any excess saltiness

 

[chef jimmyj]

Good start. Al is correct. Brines with a typical 2% Salt content, penetrate at about 1cm per day. Your cure time should be based on thickness...JJ

 

[PinkOstrich]

Good start. Al is correct. Brines with a typical 2% Salt content, penetrate at about 1cm per day. Your cure time should be based on thickness...JJ

Hmmm... This is a 95/5 ratio. Might take a little less then.

 

[PinkOstrich]

Good start. Al is correct. Brines with a typical 2% Salt content, penetrate at about 1cm per day. Your cure time should be based on thickness...JJ

I've just checked it. At its thickest point it's 9cm. So I might get away with 7-10 days?

 

[chef jimmyj]

Yes, 7 to10 days should work fine.. If the Salt is above 2%, infusion happens a bit faster. It is better to go Long than rush it. If a bit under cured, there is not a Safety issue. You just end up with mostly Pink Pastrami with a Gray center...JJ

 

[PinkOstrich]

Hi Guys. After 16 days I've taken the beef from the cure

 

[PinkOstrich]

It's just come off the smoker. I've put in on the steamer now...

 

[SmokeIron]

It looks good. How did it turn out? Was a 16 day brine too long?

 

[PinkOstrich]

It looks good. How did it turn out? Was a 16 day brine too long?

Nope, seems OK.... Not salty at all really