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Pastrami Science overload

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  • Pastrami Science overload

    Hi im trying to make some pastrami for next weekend without killing anybody.After searching the internet i am now more confused then when i started.What i have now is a 2" thick portion of eye of the round 2lb in weight (in Ireland that and silverside is common for corned beef),I have bought prague powder #1, pickling spice and kosher salt.

    My question is

    How much kosher salt
    How much prague powder
    How much water for brine
    How many days in fridge

    Thanks

  • #2
    Well..that is a pretty far out there cut for pastrami. But OK..it is what it is. Yout biggest issue is mixing about 2-2.5 grams Cure 1 into roughly 2 Tablespoons Kosher, and spreading it evenly on the meat.

    Ya left it a little late..as min time is 7 days curing on that sized cut.

    Make a mix of the salt, cure and spices and coat meat. Might be beneficial if ya could vac pack it..Then you have to cook it of course...

    Mighta got this underway last weekend...
    In God I trust- All others pay cash...
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    • #3
      Thanks Rich

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