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Pastrami Rub |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 08 April 2010 at 03:01 |
As promised, my recipe for saltless pastrami rub. Pastrami Rub
This is a saltless rub....designed to be used on corned beef brisket. Make sure you soak the salt out of the brisket first.
1/2 cup turbinado sugar 2 tablespoons chili powder 1 tablespoon freshly ground black pepper 2 teaspoons onion powder 2 tablespoons granulated garlic 2 teaspoons dry mustard 2 teaspoons cumin 2 teaspoons ground coriander 1 tablespoon pickling spices 2 tablespoons sweet paprika 6 tablespoons herbs de provence Mix all ingedients together, depending on consistency you desire, pulse them in a food processor or blender. Recipe formatted with the Cook'n Recipe Computer Software from DVO Enterprises. |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks great, dave - and i think i have everything for it here in the kitchen!
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Thanks for sharing the recipe. I'm dying to make another pastrami and I'll try your rub this time!
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smokebuzz
Cook's Assistant Joined: 01 April 2010 Location: IOWA!!! Status: Offline Points: 19 |
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Thanks for the recipe, I was gonna ask for it.
How do you brine prior to to smokeing, or do you brine?
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I was using prepackaged corned beef briskets, Buzz...so I actually soaked the salt OUT of them for 8 hours before smoking them.
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Go ahead...play with your food!
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smokebuzz
Cook's Assistant Joined: 01 April 2010 Location: IOWA!!! Status: Offline Points: 19 |
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OK, I mis undrstood you started with a corned beef. So could a guy brine a peice of meat, then soak it to remove the salt? you would still get the same effect from the brine, just less salty flavor?
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Well, you could cure your own brisket which is the traditional method of making pastrami, but yes...you'd have to soak the salt out and do a frying pan test before smoking it, or it could wind up being so salty you wouldn't want to eat it.
If you decide to cure your own brisket it will also take a considerable amount of time. I'm just basically a lazy guy, and corned beef was on sale around St Patty's day, so I picked up 4 of them to make quick pastrami, or "Dudestrami" as it's know over at SMF.
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Go ahead...play with your food!
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smokebuzz
Cook's Assistant Joined: 01 April 2010 Location: IOWA!!! Status: Offline Points: 19 |
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I always forget to pick up the after St. Patty day sales, gonna have to remember that for next year,again. I brine alot of pork for various types of bacon, but want to start doing some beef.
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