I made Pastrami, took a couple of beef roast and cured them in Pop's brine with 3/4 cup of pickling seasoning per gallon of brine. Injected them with the brine and left them cure for about 4 weeks. The rub I used was
.
- 1/4 cup kosher salt
- 1/4 cup paprika
- 3 tablespoons coriander seeds
- 3 tablespoons brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons yellow mustard seeds
- 1 tablespoon white peppercorns
- Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container.
.
