Dry Brined Pastrami

20161212_090812-1600x1200I went with a dry brine this time, using Morton’s Tender Quick and various other brining seasonings.  Here is a decent overview of the process (he mixes his own curing salts), and here is another take on it.  They both use beef briskets but Kroger had a sale on big (10lb.) shoulder roasts so I used one of those and adjusted the amount of cure to suit.20161205_171221-1600x1200It takes a good while for the curing agent to diffuse through the meat, one this big will take a couple of weeks.  Be sure to flip the meat daily,  I put the shoulder in a big plastic zip bag and placed that into this same tub in case the bag leaked.  Here it is, after rinsing the salt off, coated with a rub prior to smoking.  There are all kinds of recipes online for a proper rub but they all are heavy on ground coriander and black pepper.  I like a few ground juniper berries in my mix, and also paprika, garlic, onion powder, ground mustard seed, and ground bay leaves. 20161206_154133-1600x1200 I left this one in the 200 degree smoker overnight and nearly all the next day.  The internal temps made it to 185 when I took it out for steaming.  It was so big I used a big pasta cooker, keeping the water level below the lift out strainer.  I added more water a couple of times before the temp reached the target of just over 200 degrees.   Save that water!  You can reduce it for a nice au jus. 20161212_090834-1600x1200Because my middle name is Lazy, I held back on slicing the boneless ham I bought a few weeks ago during a post-holiday sale until the pastrami was ready.  The slicer isn’t that hard to clean up, but, still.

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2 thoughts on “Dry Brined Pastrami

  1. I missed seeing you post on /r/tonightsdinner so I came to check if you were still blogging. looks like you’re still making awesome food! Hope you have a good holiday!

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