Combo Corned Beef and Pastrami

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Corned Beef

2 big severely trimmed packer briskets
5 Qts water
¾ cup Non Iodized Salt
3/4 cup brown sugar
2/3 Cup of Insta Cure
1/4 cup Onion Powder
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard

1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 bay leaves
Or
a ½ Cup of Pickling Spices

Uncle Als Rub
6 TBS FRESH GROUND BLACK PEPPER
4 TBS GROUND CORIANDER SEEDS
1 TBS GRANULATED ONION
1 TBS GRANULATED GARLIC
1 TBS PAPRIKA
1 TSP MUSTARD POWDER
1 TSP KOSHER SALT
1 TSP SUGAR


Spray pump Briskets to about 12-15% of there green wt. After pumping the briskets are placed in a vat flesh side up and sprinkled with whole pickling spice. The next layer is placed flesh side down, continuting to pack, flesh to flesh till all the briskets are in the vat. Add enough brine till the vat is full. Place cover on top and make sure that all the meat is covered with brine. Allow briskets to cure for 3-4 days in a fridge.

Pastrami is a corned beef that is rubbed and then smoked. Apply Uncle Als Rub and then smoke.
For Pastrami preheat smokehouse to 130*Hold this temp for about an hour till the surface of meat is dry to the touch. Close dampers down and apply a light smoke for about 2 hours. Increase the temp to 220-220* and hold till an internal meat temp175*-180*. Allow to cool at room temp for 1-2 hours and then place in a fridge overnight.

This recipe is a combination of Big Wheels, the one in the Kutas Book and Uncle Als recipe for Corned Beef and Pastrami.
 

Latest posts

Back
Top Bottom