BEEF SHOULDER PASTRAMI

By Beefman-2

TENDER DELICIOUS PASTRAMI, BETTER THEN THE TRADITIONAL BRISKET PASTRAMI

Ingredients

• THE CURE:
• 15 - 18 LB BEEF SHOULDER CLUD
• 1 GALLON APPLE CIDER
• 3.6 OUNCE ( BY WEIGHT ) PRAGUE POWDER OR INSTACURE #1
• 4 TBSP ONION POWDER
• 4 TBSP GARLIC POWDER
• 2 CUP BROWN SUGAR
• THE PASTRAMI RUB:
• 4 TBSP PAPRIKA
• 4 TBSP GROUND MUSTARD
• 4 TBSP BROWN SUGAR
• 3 TBSP BLACK PEPPER
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP CAYENNE POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME
• 1 TBSP GROUND SAGE

Preparation

Step 1

THE CURE:
MEASURE OUT ALL INGREDIENTS AN D PLACE INTO A 10 QT CONTAINER, MIX THROUGHLY SET ASIDE.

THE MEAT:
REMOVE FROM PACKAGING AND TRIM OF EXCESSIVE FAT, CUT INTO 1/4'S IF EVEN THICKNESS, SHOULD BE LIKE A NICE OBLONG ROAST. IF PART IS THINER, CUT OFF AND SET ASIDE.

BACK TO THE CURE.. REMOVE ANY FOAM FROM THE TOP. IF YOU CANT REMOVE ALL ITS ALRIGHT, REMOVE WHAT YOU CAN. STIR AGAIN...

PLACE ALL OF THE MEAT INTO A LARGE 12 QUART NON REACTIVE CONTAINER ( THINK TUPPERWARE OR RESTAURANT TYPE OF PLASTIC CONTAINER )

REMOVE FOAM AGAIN FROM CURE THEN STIR AGAIN, THEN POUR OVER MEAT TRYING TO COVER ALL OF THE MEAT, IF YOU HAVE A LARGE PIECE OF MEAT ALONG WITH THE GALLON OF CURE THE 12 QUART CONTAINER SHOULD BE FULL, ALSO THE MEAT MAY FLOAT IN THE CURE... DONT WORRY ABOUT IT,, THIS IS A GOOD THING.
PLACE COVER ON CONTAINER THEN INTO THE FRIDGE FOR 6 TO 7 DAYS, IF A VERY THICK PIECE OF MEAT CURING TIME IS 1 DAY PER 1 INCH OF TICKLISHNESS MEASURED AT THE THICKEST PART, THIS MEASUREMENT IS NOT THE LENGTH OF THE MEAT.

REMOVE FROM FRIDGE, REMOVE MEAT FROM CURE AND DISCARD THE CURE ( NEVER USE CURE A SECOND TIME ) RINSE OFF THE MEAT AND SET ON RACKS TO DRIP DRY

PREPARE THE RUB DURING THIS TIME, MEASURE OUT ALL INGREDIENTS IN A MEDIUM TO LARGE CONTAINER ( 1/2 GALLON SIZE ) THEN TUMBLE / MIX ALL INGREDIENTS THROUGHLY, THEN PLACE INTO A PEPPER TYPE SHAKER, COAT THE MEAT THROUGHLY AND EVENLY, A LIGHT COAT WILL GIVE SOME FLAVOR, A HEAVIER COAT WILL ADD MORE SPICINESS. IF YOU LEAN TOWARDS A HEAVIER COAT.

OVER TIME THE SPICINESS WILL MELLOW A LITTLE WHILE THE FLAVOR REMAINS

COOK IN A SMOKER AT 225 F TILL AN INTERNAL TEMP OF 150 F