Marinating Beef Brisket for Pastrami

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Buddy Dek
Cheeseburger
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  • Location: Long Island, NY
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2009/11/04 19:50:27 (permalink)

Marinating Beef Brisket for Pastrami

I bought a small beef brisket today and I put it in a plastic marinating container made for meats. I added pickling spice, garlic, juniper berries, peppercorns, sea salt and little bit of oregano. After fully covering the meat in water it will marinate for 5 days. I don't know if I should try to smoke it for a couple of hours or just boil it in 5 days. What do you think I should do? Did I miss any traditional pastrami spices? Hopefully the meat takes on the deep flavor  that I want and if all goes as planned and I can wait  out the marinating period, I will have some tasty Pastrami on rye sandwiches with spicy brown mustard.                                                         Buddy
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2 Replies Related Threads

    Tony White
    Hamburger
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    Re:Marinating Beef Brisket for Pastrami 2009/11/04 20:22:32 (permalink)
    Smoke, Smoke, and more Smoke then steam when ready to eat.

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    Buddy Dek
    Cheeseburger
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    Re:Marinating Beef Brisket for Pastrami 2009/11/15 17:42:35 (permalink)
    Thanks, Tony for the advice. What flavor of wood is best? I rushed into this experiment with a small brisket and an empty stomach. If I had researched a little bit more I would have a better knowledge of what I was trying to achieve. The smoke is a biggest step to make the meat into a Pastrami as well as the spices. I thought the salt bath with spices would suffice to hold the meat color. More research and it seems like this( thread attached) is what I need.                      Buddy

    http://www.mortonsalt.com/products/meatcuring/tenderquick.html
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