pastrami rub?

Discussion in 'Beef' started by eichhoma, May 13, 2010.

  1. eichhoma

    eichhoma Fire Starter

    got a couple 4 lb corn beef briskets and I want to try my first attempt at some pastrami Saturday, can I get some ideas on the seasoning / rub to use for these? thanks in advance
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Basic rub is coarse or medium cracked black pepper, and tosted and ground coriander seed. I like to also add a bit of garlic powder to mine. I like a very peppery pastrami so I go heavy on the rub and really coat it well. If you don't have coriander I have also just done the pepper, garlic, and the spices in the seasoning packet that come with the corned beef.

    Since you have already corned beef don't forget to slice a small chunk off of each one and cook it in the fry pan to see how salty they are. If they are to salty soak them in cold water for about 3 hrs., changing the water every 30 min. or so.

    Good luck! [​IMG]
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I just use a black pepper and coriander 50/50 mix and we like it.
  4. caveman

    caveman Master of the Pit SMF Premier Member

    I want to do some strami myself on Sunday. Do you keep soaking until the fry test comes back to your satisfaction?
  5. herkysprings

    herkysprings Smoking Fanatic

    Yup. As it gets closer you may want to soak for less time, and dont forget to change the water out!
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you for the response.
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    As has been mentioned, black pepper and coriander are the basic ingredients. I like to add some garlic powder and even mustard seeds.
  8. morkdach

    morkdach Master of the Pit OTBS Member

    WHAT HE SAID i soak fo 12 hrs and change water 3 times!!!
  9. jethro

    jethro Smoke Blower

    Yep use the spice pack that comes with it.soak and rinse to get salt out...I did my first one a few weeks loved it!
  10. eichhoma

    eichhoma Fire Starter

    So its safe to assume that if you dont rinse it off real good it will be too salty? Thanks for all the great responses!
  11. meateater

    meateater Smoking Guru SMF Premier Member

    I suggest search DUDESTRAMI on this site. His always looked awesome. Whatever happened to The Dude anyway's?
  12. fire it up

    fire it up Smoking Guru OTBS Member

    He still checks in once and a while but is laying low, not spending so much time on the smoker and computer but rest assured The Dude is abiding [​IMG]

    For my stramis I love to toast some black pepper and coriander then grind them and mix in a bit of garlic, brown sugar, paprika, mustard seed, little bit of oregano and 2-3 juniper berries if you have them.
    Can't go wrong with a good smoked strami.
  13. solaryellow

    solaryellow Limited Mod Group Lead

    Black pepper, coriander, and garlic is what I use.
  14. eichhoma

    eichhoma Fire Starter

    sounding awesome guys, thansk for all the feedback. gonna start soaking about late this afternoon and through the night and start it tomorrow morning... what thinckness do you all tend to slice it? I got a new meat slicere for x-mas and this will be my first time using it!
  15. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Definately rinse it well, but the soaking is what really gets the extra salt out. Some I have not had to soak at all, others I have soaked overnight. After they cook I let them rest for about an hour then slice and vacuum pack. They come out very moist and tastey - family usually eats them right out of the bag... lol. [​IMG]

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