Anyone ever done a Pistrami at home??
The Henchman
Any recipes to share? Time to cure/pickle?
Thanks.
Reg
I prefer brisket but I've also had good results with chuck roll.
Since it has more cross sectional area you'd have to either inject
it and/or increase the brining time.
5 q water
10 T salt
1/4 C prague #1
1/2 C minced garlic
1/4 C sugar
1/4 C pickling spice
Soak a packer cut brisket in the above for a week in the fridge.
Dry it off, rub with black pepper and coriander. Smoke
to 185 F internal.
--
Reg
The Henchman
"Reg" <r...@sospam.com> wrote in message
news:ogEdj.3358$lo5....@newssvr19.news.prodigy.net...
If I did your recipe with brown sugar and had about 3 weeks pickling time
what do you think the outcome would be?
I want the beef as pink as I can get it. Do you trim your brisket? Have
you tried it on a chuck roll before? what's the outcome difference between
chuck and brisket.
Also I rarely eat beef that reaches over 140. Why did you suggest 185? I'm
curious?
Thanks alot. I really appreciate the response. Happy new year!!
>
just joe
> I want the beef as pink as I can get it.
salt peter will keep the pink, it's all it does
pastrami = a smoked corned beef
this turned out okay for smoking
http://www.zenreich.com/ZenWeb/cornedbeef.htm
joe
Anon
The "cure" part I do dry, see:
http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=43
Last time I used a chuck roast. It is easy 5 days per inch (with
thicker pieces of meat I add an extra 5 days). I have left it longer,
but it did not get more salty. I do wash finished corned beef well and
soak for 30 minutes.
When ready to smoke rub the meat with a mixture of cracked pepper, rough
grind coriander, garlic powder and a little paprika. Say 3:3:1:1 ratio.
I smoke to 140, slice cold and reheat in the oven (with a little water
in the pan).
JK
Reg
> If I did your recipe with brown sugar and had about 3 weeks pickling time
> what do you think the outcome would be?
>
Brown sugar is great. I buy it in 25 lb bags, much of it used in
brines.
3 weeks is a bit long for a brisket cut IMO. They're flat and
not all that thick, comparably. It will be saturated well before
3 weeks.
> I want the beef as pink as I can get it. Do you trim your brisket? Have
> you tried it on a chuck roll before? what's the outcome difference between
> chuck and brisket.
If you want max pink color, make sure and use the prague powder #1.
Setting the color is one of it's primary functions.
<http://www.sausagesource.com/catalog/ssm-acj.html>
There are some recipes that call for a salt-only cure and that's
perfectly valid. You just won't get as much pink color. It
also won't taste quite as "cured".
If not using the prague powder, substitute the same amount of salt.
> Also I rarely eat beef that reaches over 140. Why did you suggest 185? I'm
> curious?
Different cuts of meat require different temperatures. Brisket is a
very tough cut with a lot of connective tissue. At 140 F it won't be
tender. It will just about bounce when you drop it.
If you're curious about this, check the internal temperature of
some braised brisket the next time you cook it. By the time
it's tender enough to eat the internal temperature will be in
the 180-190 F range. This is consistent no matter what cooking
method is used, and whether or not it's cured. Good luck with
it.
--
Reg
Reg
> I'm not Reg; he's had more experience doing this than myself. I
> have a question though - what is the weight (or brand/type) of
> the salt?
For non preserving cures I use whatever's around :) In other words,
I'm not that precise about it.
I use Diamond Crystal Kosher, mostly.
As you know, the densities of different brands varies all over the
place, so I use a more precise method for dry cured and fermented
meats that have to keep for months. I don't do any of it by volume
measurements, only by weight.
--
Reg