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Got cheap and weirdly shaped piece of brisket and decided to try pastrami.
Spice mix per kg/2lb
15 g cure salt (15g per kg/2lb strength)
15g seasalt
15g brown sugar
*Above is my base cureing mix*
4 heaped tsp coriander seeds
1 1/2 tsp peppercorns
1/2 tsp garlic
Mix all and grind to coarse powder.
As usual I forgot the pre-cured shots. The piece of meat weighed in at just over 1 kg so used exactly what it says above for curing.
Rubbed well with spices both sides and rolled. GIven that it was a wedge shaped piece of meat it was necessary to roll and tie it to give sensible shape for slicing. Got lucky and ended up being able to slice across the grain.
Cured for 8 days turning most days (when I remembered it was in the fridge lol)
After 8 days rinsed spices off (again did not need soaking - my base cure mix definitely seems to have the right mix of salt and sugar to prevent meat becoming over salty) and removed as much membrane and fat as I could - yep I should have done it before it was cured. But didn't lol
Rolled up real tight and hogtied it with a right mess of string and knots. But it worked lol
Never claimed to be a sailor ;-)
Was smoked for 4 hours at around 100 - then I discovered the smoker heating element was buggered and finished it off in the bottom of the oven for a further 3 hours.
Took it to 165 - foiled and left till morning.
Fridged for a day and sliced.
I know most people tend to cook pastrami to a higher temp - but for me this is spot on. tender and juicy and the flavour is just fantastic.
Smoke is very mild - but that's to be expected and couldn't be helped.
It's good stuff and a definite repeat - soon as I got a working smoker again :-( .
Edit: found the before curing pictures, lol. So they're tagged onto the end - can't figure out how to change the order of attachments.
Spice mix per kg/2lb
15 g cure salt (15g per kg/2lb strength)
15g seasalt
15g brown sugar
*Above is my base cureing mix*
4 heaped tsp coriander seeds
1 1/2 tsp peppercorns
1/2 tsp garlic
Mix all and grind to coarse powder.
As usual I forgot the pre-cured shots. The piece of meat weighed in at just over 1 kg so used exactly what it says above for curing.
Rubbed well with spices both sides and rolled. GIven that it was a wedge shaped piece of meat it was necessary to roll and tie it to give sensible shape for slicing. Got lucky and ended up being able to slice across the grain.
Cured for 8 days turning most days (when I remembered it was in the fridge lol)
After 8 days rinsed spices off (again did not need soaking - my base cure mix definitely seems to have the right mix of salt and sugar to prevent meat becoming over salty) and removed as much membrane and fat as I could - yep I should have done it before it was cured. But didn't lol
Rolled up real tight and hogtied it with a right mess of string and knots. But it worked lol
Never claimed to be a sailor ;-)
Was smoked for 4 hours at around 100 - then I discovered the smoker heating element was buggered and finished it off in the bottom of the oven for a further 3 hours.
Took it to 165 - foiled and left till morning.
Fridged for a day and sliced.
I know most people tend to cook pastrami to a higher temp - but for me this is spot on. tender and juicy and the flavour is just fantastic.
Smoke is very mild - but that's to be expected and couldn't be helped.
It's good stuff and a definite repeat - soon as I got a working smoker again :-( .
Edit: found the before curing pictures, lol. So they're tagged onto the end - can't figure out how to change the order of attachments.
lol
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