got a taste for some pastrami, so i decided to make my own, so here is the start
the rub seasoning.
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02347.jpg)
mortons temder quick 1/2 tbsp
brown sugar 1/2 tbsp
paprika 1/2 tbsp
corse black pepper 1/2 tbsp
onion powder 1/2 tsp
garlic power 1/2 tsp
ground mustard 1/2 tsp
made about 2 cups total
here is the brisket rinsed off and trimmed
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02348.jpg)
cut in half
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02349.jpg)
then added the rub
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02350.jpg)
now im gonna cure it in the fridge for a 5 or 6 days then smoke it,,, this time may change depending on how the meat looks in a couple of days... may shorten the curring time
Nice. Will be looking forward to the pics coming :D
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Awesome! Cant wait to see the finished product! I have not built up the courage to cure my own, but have done plenty store cured flats. Good Luck!
Nothing beats homemade.Man that looks great with just the spices on it. Thanks
Looks like you got a real good start, I really like pastrami...will be watchin...
well its done, with a few mistakes, I will tell you as i go,
standing at room temp as the bradley warms up
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02351.jpg)
into the bradley with a smoke of mesquite, hickory and maple
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02352.jpg)
pulled at 165 for a check. little tough so back in the bradley it went and pulled at 180
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02357.jpg)
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02354.jpg)
then set over night and sliced, the coloration tells me that the 3 day cure process was not long enough
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02358.jpg)
also while it does have a good flavor it could have been better tasted a bit light... next time i will go heavier on the seasoning and let it cure for 6 days. over all a learning experience. Should have know better with curing hams for 6 days...