Dry Cured Pastrami

Dry Cured Pastrami

This is a project done by my father and his Tappecue. By using the Tappecue he has been able to try new things and grow in his smoking abilities! Pastrami can be used in many wonderful snacks and meals, and by cooking it yourself you get to customize it to your own tastes. Our personal favorite things to make are corned beef hash and a classic Ruben.

DRY RUB:

7# Eye of Round

½ cup Kosher salt

½ cup brown sugar

¼ cup black peppercorns, cracked

¼ cup coriander seeds, cracked

2 tbsp juniper berries

6 garlic cloves, minced

2 tsp pink salt

PRE SMOKE RUB:

½ cup black peppercorns, cracked

¼ cup coriander seeds, cracked

Mix the dry rub and apply to the meat. Put in a container (I used a Zip Lock bag), and put in the refrigerator for 7 to 10 days, turning it over every other day until the meat is firm. Take the meat out and give it a good rinse in cold water to remove any of the cure. Put the meat on a rack uncovered in the refrigerator for a day to let it dry out a bit, this will aid it during the smoking process.

Roll the meat in the pre-smoke rub, then smoke at 200°F until the internal temperature reaches 150°F. I used Apply and Cherry wood.

Put it the refrigerator for another day, then steam it until it reaches an internal temperature of 165°F. Slice tin.


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