I Did it again ! ! ,,, ran out of pastrami!!

[beefmann]

ran out of pastrami and made another  batch,,,

the brisket


the cure


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


after 7 days


just out of the smoker


and all sliced up



only thing i can say is yummm

[Skishy]

Hey Beefman, what temp do you take your pastrami to?

[ragweed]

Looks great!  Do you add any spices after the curing period and before the smoke?

[beefmann]

Hey Beefman, what temp do you take your pastrami to?

165 f

[beefmann]

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

[smokerator]

You're killin me. I'm about to breakout in the meats sweats. AWESOME...

[beefmann]

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

[JZ]

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.

[ragweed]

Thanks for the rub recipe, Beefmann.  Looks like it would be great tasting.  Think I'll try it for my next batch.

[Saber 4]

Looks great, bookmarked for the next brisket I pick up. ;D

[beefmann]

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