Since it's getting close to St. Paddy's day, fresh corned beef is going to be on sale. I've made cured my own corned beef before, but going to just buy a few packages for this project.
Any good recipes or tips for pastrami you'd like to share? Will be using a pellet <gasp!> smoker.
Here's a recipe that I've used with elk/venison and turns out really good.
Venison/Elk pastrami – cured not brined
Cure: 1/4 C curing salt 2 T brown sugar 1 T black pepper 1 T onion powder 1 T garlic powder 1 t paprika 1 t allspice
Rub: 3 T black pepper 1 t coriander(optional) 1 t garlic powder
Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.
Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker, hickory is my choice then pecan. A lighter smoke like apple would work too.
Thanks. By fresh I meant pre-cured. Confusing, sorry. Like I said I've cured corned beef (and caribou) at home before. This time I'm just going to buy a couple pre-cured flats and use them for pastrami.
Here's a recipe that I've used with elk/venison and turns out really good.
Venison/Elk pastrami – cured not brined
Cure: 1/4 C curing salt 2 T brown sugar 1 T black pepper 1 T onion powder 1 T garlic powder 1 t paprika 1 t allspice
Rub: 3 T black pepper 1 t coriander(optional) 1 t garlic powder
Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.
Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker, hickory is my choice then pecan. A lighter smoke like apple would work too.
Define "curing salt". Morton Tenderquick? Kosher salt? Cure #1? Because if it's the last one you're running the risk of nitrite poisoning.
Selmer
"Daddy, can you sometime maybe please go shoot a water buffalo so we can have that for supper? Please? And can I come along? Does it taste like deer?" - my 3-year old daughter
Morton Tenderquick is NOT the same as (Pink Salt or Cure #1 or Prague Powder or whatever other name you want to use). They can NOT be used interchangeably in the same amounts.