ran out of pastrami and made another batch,,,
the brisket
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02349.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI/DSC02349.jpg.html)
the cure
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI/DSC02347.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI/DSC02347.jpg.html)
the cure is
1 tbsp morton tender quick
1 tbsp brown sugar
1 tsp garlic power
1 tsp onion powder
1 tbsp mustard powder
1/4 tsp msg
1/2 tbsp paprika
all per pound
the cure applied
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02375.jpg) (http://s254.photobucket.com/user/beefmann/media/Pastarmi%20II/DSC02375.jpg.html)
after 7 days
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02376.jpg) (http://s254.photobucket.com/user/beefmann/media/Pastarmi%20II/DSC02376.jpg.html)
just out of the smoker
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02378.jpg) (http://s254.photobucket.com/user/beefmann/media/Pastarmi%20II/DSC02378.jpg.html)
and all sliced up
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02380.jpg) (http://s254.photobucket.com/user/beefmann/media/Pastarmi%20II/DSC02380.jpg.html)
only thing i can say is yummm
Hey Beefman, what temp do you take your pastrami to?
Looks great! Do you add any spices after the curing period and before the smoke?
Quote from: Skishy on October 23, 2013, 11:36:09 AM
Hey Beefman, what temp do you take your pastrami to?
165 f
Quote from: ragweed on October 23, 2013, 12:08:13 PM
Looks great! Do you add any spices after the curing period and before the smoke?
Beefman pastrami rub
4 TBSP PAPRIKA
4 TBSP GROUND MUSTARD
3 TBSP BLACK PEPPER
3 TBSP CHILI POWDER
3 TBSP MSG
2 TBSP WYLERS CHICKEN GRANULES
2 TBSP CELERY SALT
2 TBSP SALT
2 TBSP GARLIC POWDER
2 TBSP ONION POWDER
1 TBSP CAYENNE POWDER
1 TBSP CHIPOTLE CHILI POWDER
1 TBSP GROUND OREGANO
1 TBSP GROUND THYME
1 TBSP GROUND SAGE
You're killin me. I'm about to breakout in the meats sweats. AWESOME...
Quote from: smokerator on October 23, 2013, 01:38:30 PM
You're killin me. I'm about to breakout in the meats sweats. AWESOME...
You may be dead tomorrow,,, am making Canadian bacon ! ! :P :P ;D ;D
That looks awesome.
I've only tried a wet cure a couple of times and found the meat turned out a little tough. How do you find the meat with the dry cure? Maybe a dum question since you are making more or it. :-[ But I'll ask anyways.
Thanks for the rub recipe, Beefmann. Looks like it would be great tasting. Think I'll try it for my next batch.
Looks great, bookmarked for the next brisket I pick up. ;D
Quote from: JZ on October 23, 2013, 06:15:08 PM
That looks awesome.
I've only tried a wet cure a couple of times and found the meat turned out a little tough. How do you find the meat with the dry cure? Maybe a dum question since you are making more or it. :-[ But I'll ask anyways.
you can do wet as well... the rub IMHO makes the pastrami,,,some other places might have better though this is better then most