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Old 01-12-2007, 10:04 AM   #1
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Pastrami From Scratch

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?

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Old 01-12-2007, 10:49 AM   #2
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From what I have read you seem to be on the right track. What cut of brisket are you doing? Report back.
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Old 01-12-2007, 11:01 AM   #3
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It's a flat cut brisket. I just discovered that I don't have a container suitable for the entire thing so I'm going to cut it in half.

I wanted to make some homemade corned beef anyway so I'll just use the second half for that.
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Old 01-12-2007, 12:54 PM   #4
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ewww I love pastrami!
I think I`ll be watching this thread closely too :)
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Old 01-12-2007, 01:35 PM   #5
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keep us posted on all developments...yum!
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