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Pastrami

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Stickhead:
Just finished turning a venison bottom round into pastrami.  This one came out great.




1. Dry brine in the fridge for 6 days, turning daily.
2. Rinse and soak in water overnight in the fridge.
3. Dry and coat with dry rub
4. Smoke at 200 deg for 4 hrs, or until close to 150 deg internal temp.
5. Chill, then slice.

Dry brine:
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tsp hot paprika
1 tsp allspice
1/2 Tsp instacure #1

Dry rub:
3 tbsp black pepper
1 tsp ground coriander
1tsp garlic powder

Pat B:
Pastrami on pumpernickel rye with spicy mustard and Swiss cheese toasted on a pannini(sp) press. Yum!!!!! One of my favorites.

chamookman:
I'm with You Pat ! Nicely done  -C- ! Bob

Hawkdancer:
Looks very yummy, but I'll have to pass on the pumpernickel rye and mustard, they do bad things to my tummy!  Whole wheat sourdough bread with a bit of mayo and the Swiss cheese and I'm in!  Maybe toasted enough to melt the cheese!
Hawkdancer

Stickhead:
I like using it in a Reuben, instead of corned beef.  Kicks it up a notch.

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