Pastrami help

[Oak Smoke]

The gauntlet has been thrown down. My daughter who is on vacation in Boston just sent me a picture of a pastrami sandwich sliced in half with the caption “yours is my second favorite now”. I have always bought corned beef to make my pastrami. This last year it was all made from point cuts of corned beef and darn good if I have to say so myself. How much can I up the flavor curing my own beef?

[Spinaker]

A lot. It makes a big difference. It is more work, but it is well worth the extra step and wait.

Use fresh spices and ingredients in the cure. I buy mine from one of those hippie grocery stores because I can buy the spices in bulk and not have to spend an arm and a leg.

Do not skip the curing spices. I think it makes a difference. Go heavy on those.

[Oak Smoke]

Please be very specific on the curing spices. This is going to be one of those projects that I nail every detail dead right. There will be no such thing as too much info. Every October I make pastrami for about 100 people that come to her Oktoberfest. I was very proud of this years batch and received so many compliments that I’m not going to risk being known as second best by next October. I have a year to perfect this, but not waiting long to start.

[texastweeter]

Bulk spices are the best from the hippie stores. I buy my Syrian hyssop from one, it's between the Maui Wowie and the bath salts...

[Draznnl]

A lot. Using premade corned beef is good. Making your own is tremendous. I dunno why, it just is. Also, points are tastier than flats.

BTW, where was your daughter at in Boston? Next time my wife and Igo there to visit her family, I’ll try to drag her there to check out your daughter’s taste. 🤣🤣🤣

[Oak Smoke]

She is on a flight home now. I’ll find out and let you know.

[Oak Smoke]

Draznnl The daughter got the incredible pastrami at Sam LaGassa sandwich shop. It’s in the north end.

[Draznnl]

Oak Smoke thanks. Don’t know when we’ll be getting back to Boston. I just know that it’ll happen. I’ll have to drag my wife to the North End.

[Jerod Broussard]

Definitely cure your own. I find the store bought, blah. 150ppm on the calculator. Curing spices optional.

[Spinaker]

Curing spices optional? Blasphemy!

[Jim White]

I love it when the parents fight.

[texastweeter]

Spinaker, I dry cure mine...

[jfmorris]

I am in the same boat - I've only done pastrami from pre-corned flats (I can't find pre-corned points around here), which I usually pick up around St. Patricks day.

I think the fact that most of the pre-corned brisket is probably inferior cuts of beef (choice or select more likely) means that if you do your own choice or prime brisket and cure it, you will probably start with better meat.

I think I need to take up this gauntlet as well. I have a full packer, and a separated point and flat in my deep freeze, all USDA choice, that are begging to be cured/corned and THEN turned into pastrami. Maybe we need to have a Thanksgiving pastrami cook-off!

[texastweeter]

They probably use packer/canner grade...that below select.

[STEbbq]

I have done both corned and from scratch and curing from scratch is a big improvement. My entire family noticed a difference and using prime meat also helps. It is worth the extra time and effort for sure.

[Draznnl]

You could always feed them a meal or two while they’re waiting for the beef to cure.

[STEbbq]

Jerod Broussard also effort involved in opening the fridge to whisper positive feedback to the meat.

[Jerod Broussard]

My ex had NOTHING to do with the process and complained about how long it was taking.

[Huskee]

Just buy turkey pastrami from the deli and call it good. ...[runs away dodging tomatoes]...

[STEbbq]

*gag*

[ecowper]

Hey, I buy that top round pastrami in the deli that’s sliced paper thin, I throw some French’s mustard on it, and some canned sauerkraut, put it all on some wonder bread. Good to go!

[STEbbq]

I am in the no pickling spices camp but only because MH said they don’t make a difference. However, since there seems to be a lack of consensus, I will do spices next time!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/

“What? No pickling spices? They really aren’t necessary. They don’t penetrate deep. But if you must, you can buy them premixed or click here for a recipe for pickling spices that you can make yourself . Add 4 to 5 tablespoons, a couple of tablespoons of brown sugar, and 4 cloves of garlic, crushed.”

[Spinaker]

Yeah, I will go ahead and disagree with him on that. There are few places here that I do, but this is one of them.

[ecowper]

Oak Smoke I’ve started using Raichlen’s Corned Beef brine and then Meathead’s Pastrami rub. Here is Raichlen’s brine straight from “The Brisket Chronicles”

1 gallon cold water
1 cup Morton’s Kosher Salt
1 tbsp Prague Powder #1
6 juniper berries, crushed with the flat of a knife
2 tsp yellow mustard seeds
1 tsp celery seeds
6 cloves garlic, peeled, cut in half
1 small onion, peeled and quartered

This is for 8 lbs of brisket flat/point …. If you only do 4 lbs at a time, cut the salt and PP#1 in half. Or use Blonder’s curing calculator

Here’s my last Pastrami

[STEbbq]

So I should size the spices based on the weight of the meat but use the curing calculator to size the curing salt and salt. Water amount will just influence the salts. Got it.

[Oak Smoke]

ecowper That is beautiful. Can you taste any of the flavors from your brine in the end product?

[texastweeter]

Think your bbq vs the tubbed stuff you reheat in the deli. Everyone on here does a wet cure but me; if you decide to do the dry cure let me know and I'll walk you through it.

[Oak Smoke]

We need to talk. I’ll PM soon.

[ecowper]

I do a dry cure for Irish Spiced Beef. Corned beef is a wet cure. As God and the Irish intended

[Jerod Broussard]

I don't detect any difference with pickling spices other than the time I spend picking large particles out the fat. But I do love the root beer-ish aroma it gives the cure.

[Jerod Broussard]

ecowper I'm not sure about that. I've seen certain spices attack the meat like piranhas

[ecowper]

which ones are them? I’m interested.

[Jerod Broussard]

It's a special blend I cannot reveal.

[BFlynn]

if I had realized how easy it was to cure my own meats, I would have done it WAY sooner.

You have two choices now -
1) cure your own pastrami or
2) get a new daughter.

[Oak Smoke]

I think I’ll go with the cure my own pastrami option. She’s one in a million.

[Spinaker]

You have all inspired me to cure the brisket in my fridge. It has been too long without any 'Strami in my life.

And......oh yes, I will be making those pickling spices.

[Oak Smoke]

Make a how to photo shoot if you would please. Nothing like seeing it done to help with getting a great result. I would like to ruin as few briskets as possible getting this down pat.

[Red Man]

I’ve never not used curing spices, but I can absolutely taste the flavor they add. I’ve used some different combinations and I’m a big fan of adding juniper berries to the cure.

[hoovarmin]

First of all you have a really tight relationship with your daughter if she is willing to rib you like that, and I really love it.

Second, it is now your fault that I am about to buy a brisket on SRF and order a deli slicer from Amazon. Also, my to-do list is wrecked for the day until I can find one of these "hippie shops" of which Spinaker and texastweeter speak. Thanks to all for provoking my MCS.

If you cure your own corned beef, your pastrami will be back at the top of the charts before you know it.

[texastweeter]

Is this near you?

https://www.portorangeconnection.com/Florida-Bulk-Herbs---Spice-Co--10-298698.html

[acorgihouse]

Port Orange is down near Daytona, but from Neptune Beach you ought to have lots of choices in Jacksonville, Jax Beach and PVB. I can get bulk herbs from Sprouts, but haven't in a while so can't attest to the variety available. There used to be a Penzey's in Jax, but I believe they have closed all their stores.

[ecowper]

If you shop online, Spice Jungle is great