Pastrami Curing Seasoning And Cooking Recipe 485

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Steps:

• 1) SELECT A GOOD PIECE OF MEAT WITH GOOD MARBLING. 2) TRIM EXCESSIVE FAT OFF OF MEAT 3) MAKE PASTRAMI CURE 4) CURE THE MEAT AS PER CURE INSTRUCTIONS 5) REMOVE THE MEAT, RINSE AND PAT DRY 6) COAT MEAT WITH GULDENS SPICY BROWN MUSTARD, BACK IN CONTAINER AND INTO FRIDGE FOR 24 HOURS 7) CHOOSE AND MAKE PASTRAMI RUB, MIX WELL AND STORE IN TUPPERWARE CONTAINER. 8) AFTER 24 HOURS OF MUSTARD BEING ON MEAT,, PULL OUT AND APPLY A MEDIUM TO HEAVY COAT OF RUB. BACK IN FRIDGE OVER NIGHT OR FOR 12 HOURS 9) PREHEAT SMOKER AT 225 F 10) USE YOUR FAVORITE WOOD TO SMOKE,, DO NOT USE MISQUITE OR HICKORY. SMOKE FOR NO MORE THEN 3 HOURS. 11) COOK TILL AN INTERNAL TEMP OF 145-150 F