First Pastrami Completed
I followed Meathead's pastrami recipe with some exceptions. I used a Traeger pellet smoker because I didn't want to babysit my kettle grill (good reason to buy to Slow N' Sear), but also it was cold and raining and so the thermostat setting and remote temperature monitoring with the Thermoworks Smoke made this project fun. After steaming the cured beef to about 200 degrees I then use the broiler to harden the crust. I think Meathead has done this before with different grills and found charcoal to be the best source because there wasn't much bark on mine.
Since I was only cooking a ~1.3lb brisket I scaled the recipe down and used a kitchen scale to reduce the ingredients by 33% and used the curing calculator at 200ppm. The pastrami was a bit salty. I think the reason is because I am adding close to twice amount the salt than what the recipe calls for. I do that because I am using Diamond Crystal kosher salt instead of Mortons. It taste good to me, but I wonder what difference would it be if I were to turn cure ppm down to 100 or so? Less tangy?
My wife is a vegetarian and I no kids in the family, therefore I got plenty for myself to just pick at without taking it out of the fridge and make myself an epic weekend breakfast.
Since I was only cooking a ~1.3lb brisket I scaled the recipe down and used a kitchen scale to reduce the ingredients by 33% and used the curing calculator at 200ppm. The pastrami was a bit salty. I think the reason is because I am adding close to twice amount the salt than what the recipe calls for. I do that because I am using Diamond Crystal kosher salt instead of Mortons. It taste good to me, but I wonder what difference would it be if I were to turn cure ppm down to 100 or so? Less tangy?
My wife is a vegetarian and I no kids in the family, therefore I got plenty for myself to just pick at without taking it out of the fridge and make myself an epic weekend breakfast.
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