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Pastrami Rub Spices

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  • rickgregory
    commented on 's reply
    Yeah then I'd just use that. The fine stuff wouldn't give you the same flavor and feel. As long as your stuff still has that peppery aroma and flavor, save a trip to the store.

  • jfmorris
    commented on 's reply
    It's a coarse grind. I don't like the fine powdery grind even for table use.

  • rickgregory
    commented on 's reply
    That's for the corning stage. For smoking, all you really need are pepper and coriander seed.

  • rickgregory
    replied
    When you say 'ground pepper', are you talking fine or coarse? Coarse is ok. Fine ground pepper will give you a significant;y different feel. While I get that you're smoking it for hours, this recipe and Katz style pastrami relies on the pepper and coriander being very prominent, not background notes.

    If you have a need for cracked pepper you can use a coffee grinders to get it - the cheap blade stuff will work fine but will give you some coarse, some fine.

    So, up to you but I'd not use fine ground pepper if that's all you have. Preground coarse? Works just... uh... fine.

    Leave a comment:


  • FishTalesNC
    commented on 's reply
    Exactly what I do as well.

  • Troutman
    commented on 's reply
    I tend to agree with you. I love the look of the bark with the coarse grain but who really likes biting into a partial piece of peppercorn or coriander seed and have it ram into your gum? Frankly for convenience sake, and just my personal eating pleasure, I've gotten away from the whole seeds, looks be damned.

  • bbqLuv
    replied
    Pickling Spice 13 Whole Spices Blend Great for Corned Beef | Etsy
    Pickling Spice 13 Whole Spices Blend Great for Corned Beef, Pastrami with Free Muslin Bag & Recipes

    The whole kit under $7.00 keep it simple. Comes with instructions.
    It is the above posts and responses that expand in BBQing. A new addition to my BBQ bucket list.
    Last edited by bbqLuv; January 26, 2021, 08:21 AM.

    Leave a comment:


  • Mosca
    commented on 's reply
    I’ve been watching Jacques Pepin videos on You Tube. It is so liberating to hear him say, with his French accent, “If you don’t have (whatever), it doesn’t really matter, use (something else).

    I go back and forth between fresh cracked pepper and coarse grind McCormicks. But any time I use pepper in a rub, I use the coarse grind. There’s no way I’m going to stand there grinding pepper for 15 minutes, to rub on something that’s going to smoke for hours and hours.
    Last edited by Mosca; January 26, 2021, 07:00 AM.

  • jfmorris
    commented on 's reply
    YES! Finally the great Mosca comes to my rescue!

    I *may* pick up peppercorns if I go to the store in the next several days - this 4 pound frozen hunk of corned beef will take a couple days to thaw - but if I don't, will roll with the ground that I already have. I have *SO MANY* spices in the pantry - probably 50-60 bottles of stuff - many of them big ones from Sam's - I hate to go chasing after more right now.

  • Mosca
    replied
    I’m the guy who says: it’s going to spend half a day over the smoke. By the end, it isn’t going to matter.

    I use all ground spices, and 4T black pepper. The last time I made pastrami, a couple months ago, it didn’t look black enough and I added a couple more T. It came out fine. Great, in fact.

    Leave a comment:


  • shify
    replied
    I use freshly ground pepper and coriander in my rub but don’t leave any whole. I bump up the amounts of ground by about half to offset the lack of leaving any whole.

    Being black pepper is one of the primary flavors in a pastrami, I think fresh cracked peppercorns are important as they have a much bigger flavor than the pre-ground stuff

    Leave a comment:


  • Stuey1515
    replied
    Use whole spices, toast them briefly then mortar and pestle is my go to.
    Find a good butcher that doesn't overdo the corning, so you don't need to muck around with the soaking.
    Just dry brine with spices overnight and smoke it through to temp. I find the carry on with the steaming process next day doesn't seem to add much value, but that's probably just my Neanderthal palette haha

    Leave a comment:


  • willxfmr
    replied
    When I make that rub, I use both the ground and whole amounts, but grind the whole ones a little finer than "cracked" in a coffee grinder.
    For things like the pepper, if all you have is ground, I would probably use 3T and not 4. One tablespoon of whole peppercorns is going to be a lot less by weight than already ground. If that makes any sense.

    Leave a comment:


  • Steve R.
    replied
    I think it's going to be worth getting the whole peppercorns, and then crack them. Or get some cracked peppercorns if available. Any form of ground black pepper is just going to be too "peppery." <- I can't believe I just typed that last sentence, btw.

    Leave a comment:


  • jfmorris
    commented on 's reply
    I have a moderatly course ground black pepper. I crack the coriander and mustard seed in a zip lock bag, using a rolling pin on the counter. For some reason, we've been married 31 years and I can only think of having peppercorns in the house a couple of times, or a grinder for them.

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