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First try at pastrami

setdahooksetdahook Posts: 155
edited August 2012 in EggHead Forum
It turned out to my liking however I am surprised at the lack of saltiness. Next time after the rinse ad soak I am going to add sea salt to the rub also.

Comments

  • BrownieBrownie Posts: 1,023
    Did you brine this yourself? If not what brand did you get?  Looks like you nailed it!
  • setdahooksetdahook Posts: 155
    Thanks Brownie. I brined it myself I followed this for the brine

    Then for the rub I used the following no measurements just went by what smelled rightbut it was pretty heavy on the black pepper. If I guessed probably 3 Tbls and the 1Tbls.
    ground black pepper 
    onion powder
    garlic powder 
    ground coriander
    mustard powder
    Adobo seasoning 
    thyme 

    then each hour I sprayed with apple juice and DR pepper mix
  • BrownieBrownie Posts: 1,023
    Thanks for the info. The last time I made pastrami it was suggested I brine it myself. I will bookmark to try this in the future. Thanks for sharing.
  • BrownieBrownie Posts: 1,023
    edited August 2012
    Did you rest (brine) it the full five days? Did you use a whole brisket or try one of the other cuts they suggested? It sounds good so I'm planning on preparing one for a party on saturday after fully reading the recipe. Thanks again.
  • setdahooksetdahook Posts: 155
    Yes it went for the full five days and was a whole brisket after slicing I took the point and diced so I will use that for hash just need a night when I make some potatoes. One other thing double I have a great injector and was able to get most of the liquid into the meat so I did not have a lot of the brine left to soak next time I will double the brine (its cheap to make anyway) and have a better soak.


  • BrownieBrownie Posts: 1,023
    Awesome, I can't wait to try it!  :)
  • LizzieSampsLizzieSamps Posts: 894
    edited August 2012
    Wow, does the brine give it that color?
  • nolaeggheadnolaegghead Posts: 15,471
    The curing powder, namely, the sodium nitrite gives it the red color.
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