Need help w/Pastrami

Discussion in 'Beef' started by rag, Mar 11, 2008.

  1. Using an Angus flat and the following brine (reduced by 1/2) in a zip bag, I brined for 6 days (also injected brine). The result was a gray colored interior and lacking pastrami flavor. It was smoked at 150* for 2 hrs, 3 hrs at 240* and steamed for 2 hrs.
    Is this brine or the brining time correct? What did I miss?

    http://usera.imagecave.com/Rag/Pastrami/

    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
    [​IMG][​IMG]
     
  2. 13spicerub

    13spicerub Meat Mopper

    NYC
    im pretty sure the distinct pastrami flavor comes from juniper berries. most grocery stores carry it.
     
  3. pne123

    pne123 Meat Mopper

    juniper berries add a flavor but you still get pastrami if you do not use them. i would guess the none red color was due to the brining. I have only smoked store bought corned beef so i can not help you there but my guess is it is not fully "corned"
     
  4. dbryson

    dbryson Fire Starter

    I'm not an expert either, but it looks to me like it didn't get cured all the way through except where you did inject. If I remember right, the brining recipes I've seen talk about injecting like every inch.

    As far as the flavor, in the dry rub you put on before smoking I think all the recipes I've looked include coriander. The rub I used was just black pepper, coriander, and garlic powder.

    The pastrami I just made tastes like pastrami, but with a hint of corned beef; however, I started with a corned beef and I don't know if they might have spiced it during brining.
     
  5. pne123

    pne123 Meat Mopper

    my rub, i am going from memory, is
    2 T fresh gound pepper
    1t coriander
    1t garlic powder
    1t of something else...

    search for my posts. I put one up about " my first pastrami, what i learned"
     
  6. 13spicerub

    13spicerub Meat Mopper

    NYC
    did some research.

    saltpeter = pink inside
    no saltpeter = grey inside

    the lacking flavor probably had to do with the rub
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    easy way to get pasterini......(couldn't help myself.......OLD qb from the cowboys, if i remember correctly, or was it houston oilers?)..........take a corn beef and just smoke it..........you have to corn the beef first, then smoke.......
     
  8. blacklab

    blacklab Master of the Pit SMF Premier Member

    I beleive to get the red or pink color it has to be cured with saltpeter as said above or use cure #1 aka praque #1.
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    Morton's TenderQuik werks also.......its what i use for Candian Bacon....Buckboardbacon......etc........ 1 Tblsp per pound as per directions
     

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