I need to find the recipe to make or cure pastrami.?

Answer 1

HOME-CURED PASTRAMI

1 (4 1/2 lb.) slab of beef flanken
1/2 c. salt, preferably kosher
2 tbsp. sugar
2 tsp. ground ginger
1 tsp. saltpeter, available in drug stores
1 tbsp. coriander seeds
1/4 c. peppercorns
1 clove finely chopped garlic

1. Pat the meat dry.
2. Combine the salt, sugar, ginger and saltpeter in a mixing 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. Place 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 7 or 8 days.

5. Remove the meat and drain the liquid that accumulated. Save the solid seasonings and discard the liquid. Rub the solid seasonings back into the meat. Use a needle to run a string through 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 and smoke 2 1/2 to 3 hours at about 150 to 160 degrees, or smoke according to the manufacturer's instructions. Finish cooking in oven untill internal tempiture reaches 170*F Let meat cool before slicing .
(NOTES )
Gidget --- This recipe calls for beef flanken.
I usualy use beef brisket (or for a smaler batch I use rump roast.) just slice the rump roast in half cutting with the grain.
Also to replace the salt peter I use Morton's
tender quick found with or near the salt in the grocery stores. And for the drying process just place the meat on a cooling rack in a cookie sheet or over a large platter or plate.Cover meat with paper towel
and change daily or when needed.
If you realy get interested in making sausage's here is where I get all of my supplies. www.sausagemaker.com and
www.Home-Food-Processing.com
You will notice they have a product called instant cure # 1 It takes the place of Morton's
tender quick and salt peter and is much better. Also a little pricey at $9.00 per pound
I hope that I have been of help to you.
jim b

Answer 2

Beef Pastrami
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Homemade Deli
2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
16 cups (or 4 quarts) water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 (4 to 5 pound) beef brisket
2/3 cup coarsely ground black pepper

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Preheat the smoker according to the manufacturer's directions.

Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31698,00.html?rsrc=search

Other sites: http://www.associatedcontent.com/article/153893/how_to_make_corned_beef_and_pastrami.html
http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm
http://www.recipesource.com/main-dishes/meat/beef/pastrami1.html
http://www.ehow.com/how_2053369_make-pastrami.html

Answer 3

Here's a start:

http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm

http://www.randyq.addr.com/recipes/pastrami.htm