Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - Pastrami Rub
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Pastrami Rub

 Post Reply Post Reply
Author
Message
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: Pastrami Rub
    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.
Go ahead...play with your food!
Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2010 at 07:03
looks great, dave - and i think i have everything for it here in the kitchen!
Back to Top
Guests View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2010 at 12:52
Thanks for sharing the recipe. I'm dying to make another pastrami and I'll try your rub this time!
Back to Top
smokebuzz View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 01 April 2010
Location: IOWA!!!
Status: Offline
Points: 19
Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2010 at 05:31
Thanks for the recipe, I was gonna ask for it.
How do you brine prior to to smokeing, or do you brine?
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2010 at 05:34
I was using prepackaged corned beef briskets, Buzz...so I actually soaked the salt OUT of them for 8 hours before smoking them.
 
 
Go ahead...play with your food!
Back to Top
smokebuzz View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 01 April 2010
Location: IOWA!!!
Status: Offline
Points: 19
Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2010 at 05:45
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?
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2010 at 05:49
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.
Go ahead...play with your food!
Back to Top
smokebuzz View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 01 April 2010
Location: IOWA!!!
Status: Offline
Points: 19
Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2010 at 05:58
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.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.188 seconds.