Smoked a little pastrami again on the REC TEC yesterday. Cooked 2 nice flats that weighted about 10.5 pounds. Came out with 7.2 pounds of sliced pastrami. I put in the fridge over night and sliced it today.
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Originally posted by Hills of Texas View PostNice! I bribe for a week as well. Have you tried it with a pork loin yet? I do it just like the pastrami but finish with black pepper instead of coriander. Make a beautiful ham.
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Originally posted by TexasTealHunter View Postwhats the recipe???
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Originally posted by TexasTealHunter View Postwhats the recipe???
You need to rinse very good after removing from brine. Some people even soak in fresh water for a couple of hours to remove some of the salt. I recommend this your first time to ensure it is not to salty. The website has lots of good info if you are going to make corned beef, pastrami or cured bacon.
About 4 pounds of beef brisket
1 gallon distilled water
8 ounces Morton's kosher salt, by weight (about 7/8 cup)
2 teaspoons Prague Powder #1
Optional ingredients
1 cup brown sugar, preferably dark
5 tablespoons pickling spices
4 cloves garlic, smashed or pressed
Rub
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
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