I want to make pastrami. (ingredients, coriander seed, paprika, beef)

[TKramar]

Yeah, I could look all this up online.

I don't know if it's a beef or pork product, probably beef. I just know there isn't a little animal running around called a pastrami that they make the meat from. Today, I spent like three and a half bucks on an 8 ounce container of pastrami, and not over four bucks per pound on ham.

To me, there's a disconnect there!

[Gerania]

It'll take a while. You want a piece of beef brisket. You'll brine (kosher salt, spices, etc) the meat for days, a week... or two or three. If you simmer this until done, you'll have corned beef; smoke it, and you've got pastrami.

[Gandalara]

Originally Posted by TKramar

I just know there isn't a little animal running around called a pastrami that they make the meat from.

Pastramisaurus
Meanders in meadows of sauerkraut, plays with cracked peppercorns, and eats as much kosher salt as possible...

[Tnhoneypot]

This got rave reviews on a site that I visit alot. Courtesy of Kevin "The BBQGURU" Taylor


Important thing is to soak that baby for a couple of hours. I even change the water a couple of times if I am hanging around. Then dry it and sprinkle the spice rub below on both sides.

For a 5 lb. corned beef, plan on 7-8 hours at around 250 - 275º. To test for doneness without a meat temp simply stick a fork in to the meat and twist. Should feel very little resistance.

Enjoy!!

Pastrami

2 tablespoon(s) Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder

Soak corned brisket for 2 hours in fridge.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap and let sit overnight.
Slow cook brisket at 275º(uncovered) for about 1 1/2hr./lb.
Meat temps need to be near 185º or above.
__________________

[Capt. Cave Man]

Geez, just buy a corned beef brisket FLAT and smoke it. Well worth it. Cure'n meat is a PIA, imho. All good, but just a PIA.

What ever you do, don't buy a corned beef point cut! GET THE FLAT!

Good luck.