Ron_L pastrami - BBQ Central

Go Back   BBQ Central > Recipes > Sausage & Cured Meat Recipes
Click Here to Login
Thread Tools Display Modes
Old 02-16-2008, 11:49 AM   #1
wittdog's Avatar
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Ron_L pastrami

Recipe by Ron_L
I've done pastrami from home-cured corned beef and from store bought corned beef. It is better if you cure your own, but very good from the store bought corned beef, too.

If you want to corn your won brisket, here's a good brine...

4 quarts water
2 cup brown sugar
1 cup kosher salt
12 cloves garlic, crushed
2 tablespoon whole black peppercorns
3 tablespoons pickling spices
4 teaspoons thyme
8 bay leaves
1 teaspoon saltpeter (optional)

The beef brisket should remain in the brine stored in a cold, dark place for anywhere from seven days to three weeks. You do need to regularly check on the meat and turn it to prevent spoilage. Adding salt peter or Tenderquick (see below) will give the meat the characteristic pink color. You can still corn the beef without it if you don't want to use it.

When I corned my first brisket, I used Morton’s Tenderquick instead of salt peter. I followed the directions on the Tenderquick package to determine the amount. Also, I thought the corned beef was a little sweet, so I would reduce the amount of brown sugar next time.

Once you have the corned beef, then you can make pastrami. If you are using a store bought corned beef I recommend soaking it in fresh water for at least a day to remove some of the salt. For my last batch I soaked the corned beef in fresh water for two days, changing the water twice a day. in also tossed in a couple of cut up potatoes to help absorb the salt. Either way, rinse the corned beef again in cold water and dry it thoroughly (I let mine dry overnight in the fridge). Then give it a nice rub down with the rub below (If you can't find juniper berries, just leave them out. I didn't notice the difference).

Pastrami Rub for Beef:

5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
1 Tablespoon Juniper Berries
8 cloves garlic, minced

When grinding the rub ingredients you don’t want to pulverize it but more so want a very coarse feel—similar to cracked black pepper.

I let the meat sit with the rub overnight and then re-rubbed it in the morning. Then I smoked it till it reached an internal temp. of 165. Being fully brined there is no need to foil or get your brisket up to 190 internal. Also, there is no need to place into a cooler for residual “carry over cooking”. One done you can either slice it right away, or cool it and then slice.
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:26 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.