Home-Cured Pastrami Preparation
I have tried this one several times and it is much better than the store bought kind. 1. Pat the meat dry. 2. Combine the salt, sugar, ginger and salt peter in a miling bowl. 3. Coarsely crush the coriander seeds and peppercorns, using a mallet or the bottom of a clean, heavy skillet. Or grind coarsely. Add them to the bowl along with the garlic. Blend well. Rub the mixture into the meat. 4. Placed the seasoned meat in a plastic bag and seal tightly. Place in a tray large enough to hold it. Refrigerate and turn the bag over once a day so that the meat seasons evenly. Let the meat cure for seven or eight days. 5. Remove the meat and drain the liquid that accumulated. Save the solid seasonings and discard the liquid. Rub the solid back into the meat. Use a needle to run a string thuough the meat. Tie the ends of the string together. Suspend the meat on the string and let it dry in a dry, cool windy place or use an electric fan. Dry for about 24 hours. 6. Hang the meat in a smoker (see note) and smoke two and one-half to three hours at about 150 to 160 degrees, or smoke according to the manufacturers instructions. Yield: 8 to 12 servings. Note: Brisket of beef may be substituted for the flanken, but it will not be as juicy. Home smokers are available from L. L. Bean, inc., Freeport, Me. 04032, for about $27.50 and from Luhr Jensen & Sons, P.O. Box 297, Hood River, Or. 97031. Catalogues may be ordered. Ralph Walker Recipe by: Ralph Walker (WNTP27A) Posted to JEWISH-FOOD digest V97 #134 by Nancy Berry
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