Pickling ground beef

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donr

Smoking Fanatic
Original poster
Sep 3, 2011
392
30
Akron, Ohio
I got this hair-brained idea to make stuffed reuben burgers.  

Take pickled ground beef, stuff it with saurkraut, swiss cheese, a little thousand island dressing.  Put on a light coating of coriandar & black pepper & smoke until done.  Serve on a rye bun.

How on earth do I get pickled ground beef?

I'm guessing I don't really want to brine it.  I can if that's the way to go.

I made some jerky out of ground meat the other day & had an idea.  It said to add 1/4 cup water per pound of meat to prevent shrinkage.  If I boil pickling spices to make a tea of sorts & use that as the "water" in the recipe, it should impart its flavor to the meat.  This along with mixing in the curing curing agent should make something like ground corned beef.

What do you think?

Thanks

Don
 
Don, afternoon.....  Using the ingredients as you described them, you would be making ground beef pastrami...  It would be safer, bacteria etc thinking... to make a corned beef and smoke it, (now we have pastrami) and grind it....  Just thinking about the intact chunk of meat vs. ground meat.... Dave
 
I would make a Pastramiwurst or something similar.....

Pastramiwurst

1 Kilo (1,000 grams or 2.2 lbs.) well-fatted beef chuck, 2/3 diced into 1/2" chunks, 1/3 ground with a 1/4" plate. (pork fat as needed)

1 3/4 tsp salt
1 1/2 tsp. cracked black pepper
1/2 tsp. cure #1
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp ground coriander
1/8 tsp allspice
1/8 tsp. ginger powder
2 tsp. dark brown sugar
2 Tbsp. water

Coating
1/2 Tbsp cracked black pepper
1/2 Tbsp cracked corriander
1 Tbsp. spicy brown mustard

I stuff this into jumbo 45mm+ hog casings, cold smoke and finish by gently steaming at 170 degrees. Shower with cold water or ice bath and bloom.

After blooming I brush lightly with the spicy brown mustard and coat lighly with the cracked black pepper and coriander.

Slice on a bias to the desired thickness.

~Martin
 
Just like making summer sausage or hot dogs, or any other cured sausage, just mix your curing agent (pink salt) with the ground beef and a little water, add more plain salt if needed.

A Summer Sausage recipe From Travcoman45
 

  • travcoman45
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Summer Sausage 5 lbs

5 pounds ground beef, with some fat in it
3 tsp salt
1 1/4 tsp Dextrose
3 tsp fine ground black pepper
2 tsp ground Mustard
1 tsp cure #1
1 Tbs Marjoram
2 tsp Paprika
2 tsp Mace
1 tsp Garlic powder
  

As you can see, he uses 1 teaspoon per 5lbs of ground beef to cure with.  Of course, add any other flavorings you wish, such as pickling spices, salts, sugars, etc. to give it a corned beef flavor, but you don't have to brine it, just adding the curing salt changes the chemistry within minutes and corns it.
 
Last edited:
Thanks Pops, that helps.  

XUTfuzzy,

I could try that, If I had a grinder.  

Don
 
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