Pastrami
Posted: Mon Jul 28, 2008 11:22 am
Split from a post in Request a Recipe
Papa Tom wrote:
Hitting a mile stone chronologically the beginning of September and the Mrs wants a big party... and guess who will cook the food
Since this could be done up days ahead then sliced with the slicer machine looks like an easier route. Add some good cheese and rye bread, maybe a smoked salmon on the side. Kind of a Scandanavian sammy bar.
Guess I'm going to have break down and buy an injector. I've seen 'em glued to the side of bottle of some kind of cajun juice. Will that suffice or should I pop for a better one that they sell at Bed, Bath and Beyond?
What makes for better pastrami, Top Round Roast or Brisket?
As for Ft Wurth tap water, I could walk across the street and get some Jim Creek Water, pretty much the same thing that Coors is made out of.
Papa Tom wrote:
JamesB method looks good but here is some more info:
There is a lot of differences in the spicing of pastrami I rely heavily on coriander and pepper both black and white. Some knowledgeable folks insist that pickling spice must be used. BW uses cloves, allspice and ginger so I guess this is one to use your own judgment. I do highly recommend injecting the curing brine to insure complete coverage.
Also time will be of essence because it does take several days to cure.
Here is Bigwheels
Bigwheel's Grand Prize Winning Corned Beef (Pastrami)
2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
2 cups pickling salt
1 3/4 cup brown sugar
1/2 cup Mortons's Tender Quick
1/2 cup Amesphos *optional (if you aint got none dont worry about it)
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves
Mix up the brine and get it ice cold. Strain a few quarts of the the brine and shoot them briskets up to the gills..then dunk em in the brine for 4 days in the ice box giving them a shake and roll once a day. (I use doubled non-scented Glad trash bags for doing my brining but however you brine feel free to do it your way). Drag em out and rub down good with coarse grind black peppa and ground corriander. Cook em on the pit at somewhere around 250 till the internal temp hits about 180 and dont seem to want to go no higher. Slice em thin and against thegrain and pile it high on your Reuben. Will make you want to slap somebody's
Mama.
bigwheel
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Hitting a mile stone chronologically the beginning of September and the Mrs wants a big party... and guess who will cook the food
Since this could be done up days ahead then sliced with the slicer machine looks like an easier route. Add some good cheese and rye bread, maybe a smoked salmon on the side. Kind of a Scandanavian sammy bar.
Guess I'm going to have break down and buy an injector. I've seen 'em glued to the side of bottle of some kind of cajun juice. Will that suffice or should I pop for a better one that they sell at Bed, Bath and Beyond?
What makes for better pastrami, Top Round Roast or Brisket?
As for Ft Wurth tap water, I could walk across the street and get some Jim Creek Water, pretty much the same thing that Coors is made out of.
Because I've never had any made from anything else. 
