Question about pastrami brine/cure.

Discussion in 'Meat Selection and Processing' started by s2k9k, Mar 27, 2012.

  1. s2k9k

    s2k9k AMNPS Test Group

    I have already done one pastrami and it came out really good and I'm planning on starting another next week. I have read a lot about using Juniper Berries in the brine/cure but no one says if they use them whole or grind them. I want to try them in my next strami (might do 1 beef and 1 turkey)  so should I grind them or use them whole? Also about how much Juniper should I use for say a 5# piece of meat soaking in about a gallon of brine/cure?
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    I have only used them in the rub since I have not cured my own.  I put about 3-4 into the rub ground up with the other stuff.

    I have used them in another recipe in a brine although it escapes me what that was, but I remember putting them in whole.

    I'm sure someone will have a better answer.
  3. I don't know how many but juniper berries don't grind well unless they are super dry which they usually aren't. I crush mine as best I can and mix with my rub before smoking. I also boil a dozen in my pickle I pump into it when I cure it.

    See it here.
  4. smokin vegas

    smokin vegas Smoking Fanatic

    I just put about 9 juniper berries in with 1/4 cup pickling spice, 1 teaspoon black pepper corns, 6 allspice berries and grind in my little coffee grinder.  It helps if you mix them with the other spices that are very dry like the pickling spices that will absorb and coat juniper berries. The ones I have bought are very dry.  I did have a blend with it all that in it on my website.  But no one was interested in it.
    Last edited: Apr 17, 2012

Share This Page