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Pastrami assistance
NCSU-Q
Posts: 104
Was going to take a stab at making pastrami on Saturday. I saw Third-Eye's recipe, but was interested in starting with a brisket that is not pre-corned. Is it possible to get a flat sufficiently "corned" between now and Saturday? If so, how?
I saw a recipe on the site for "that other cooker" (you know, the black vertical tube) that calls for a 3-day dry cure. Anyone ever tried that?
Most of the wet cure's (which seems easier) call for 1-3 WEEK cure times.
Suggestions?
I saw a recipe on the site for "that other cooker" (you know, the black vertical tube) that calls for a 3-day dry cure. Anyone ever tried that?
Most of the wet cure's (which seems easier) call for 1-3 WEEK cure times.
Suggestions?
Comments
-
There is some solid advice on the WSM Forum, no shame at all in reading &/or using it.
I have yet to do pastrami but it is on my short list. And like you, I am wanting to start with fresh brisket rather than seasoned CB. Please let us know how it turns out. -
Hey Stranger!!
How's it in God's Country..lol!!
Mom's corn (up around Huntington) isn't ready yet!
EvansI spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Anon wrote:
I've used old dave's recipe many times and the pastrami is phenomenal. The last time I had a party I served some homemade pastrami and my friend's brother asked me where I bought the pastrami from .. :laugh: -
I follow the method in the Ruhlman book, with a 3-4 day brining of the raw brisket flat (~5#), followed by encrusting the meat with pepper and coriander, then a "hot" (180*) smoke to 150* internal. Then, on the day it's to be served, I'll pop it into a 275* oven over a pan of water for about 5 hours.
My wife has been asking me to do another soon, so we may be doing them together this week.
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