Marinating Beef Brisket for Pastrami

Re:Marinating Beef Brisket for Pastrami (Buddy Dek)

Sun, 15 Nov 2009 17:42:35 GMT

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

Re:Marinating Beef Brisket for Pastrami (Tony White)

Wed, 04 Nov 2009 20:22:32 GMT

Smoke, Smoke, and more Smoke then steam when ready to eat.

Marinating Beef Brisket for Pastrami (Buddy Dek)

Wed, 04 Nov 2009 19:50:27 GMT

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