I'm starting a pastrami from scratch today. I'm putting the following cure on a 4 1/2 pound brisket.
1/4 cup Morton Tender Quick
1/4 cup dark brown sugar, packed
1/4 cup freshly ground black pepper
2 tablespoons granulated garlic
2 tablespoons ground coriander
The brisket is almost two inches thick so I plan to leave it in the cure in the refrigerator for about 10 days. (Morton says 5 days for each inch of thickness.)
Once it's cured I'll apply a pastrami rub and smoke it in my water smoker to about 165 degrees.
Does anybody here have experience with pastrami from scratch?