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Pastrami Rub Recipe Short in Quantity?

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    Pastrami Rub Recipe Short in Quantity?

    I'm making Close to Katz's Pastrami for the first time and I'm using a 4 or 5 lb point that I corned first. The recipe for the rub says that it will be enough to do an 18 lb brisket. I find that hard to believe as I barely had enough for my point and even then I had none left for the sides and ends of the point. I may mix up some more for that.
    I don't feel that I've put far too much rub on but I really fail to see how this would be enough for an 18 lber.
    Any thoughts from those who have made this recipe in the past?

    Thanks.

    BTW - small town woes, neither of our grocery stores had coriander seeds in stock so believe it our not, I bought a packet of pickling spices and then picked through that until I'd pulled out the required tablespoon of seeds. Dedication or insanity? My wife has cast her vote for the latter. :-)

    #2
    Need pics. Pastrami rub should not cake the meat. It should be a thin layer, sprinkled on.

    Comment


      #3
      Toss the rest of the pickling spice in a grinder and add a boatload more black pepper.

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        What he said

      #4
      I vote OCD, but in a good way....ya gotta do what ya gotta do

      Comment


        #5
        I go heavy on it too.

        Comment


          #6
          Originally posted by HouseHomey View Post
          Toss the rest of the pickling spice in a grinder and add a boatload more black pepper.
          Picking spice? Not when it's being rubbed to smoke. Coriander and black pepper is all I use. Not pickling stuff.


          OK, read the last bit of OP.
          Last edited by rickgregory; May 30, 2020, 01:13 PM.

          Comment


            #7
            I’ve found the same thing when using that recipe. For me it’s enough for 8 or 9 pounds of pastrami.

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              #8
              Impressed at your dedication AND insanity. I don’t recall exactly but think the rub quantity is definitely on the smaller size than per the recipe. For pastrami, it’s gotta go on pretty thick.

              Comment


                #9
                I always double that recipe and use most of it.

                Kathryn

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