BEEFMANN PASTRAMI 1B

By Beefman-2

Ingredients

• 15 TO 20 LB BRISKET
• CURE
• 1 GAL APPLE CIDER
• 6 TBSP PRAGUE POWDER # 1
• 1/4 CUP GROUND MUSTARD
• 2 TBSP WHITE MUSTARD
• 1 TBSP DALES HERB BASE
• SPICY PASTRAMI RUB
• 4 TBSP PAPRIKA
• 4 TBSP GROUND MUSTARD
• 6 TBSP BEEFMAN CHILI BASE
• 2 TBSP KNORR CHICKEN BOUILLON POWDER
• 2 TBSP CELERY SALT
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 3 TBSP DALES HERB MIX
• 1 TBSP CORIANDER SEED
• PREPARED MUSTARD, YOUR CHOICE

Preparation

Step 1

MEASURE CURE INGREDIENTS AND POUR INTO A LARGE PLASTIC CONTAINER, MIX WELL. LET SET, AND REMOVE FOAM.


TRIM BRISKET OF EXCESSIVE FAT, LEAVE APPROX 1/8 TO 1/4 INCH. MAY CUT BRISKET INTO 1/4, LAY FLAT ON CUTTING BOARD, CUT DOWN THROUGH TOP SIDE THE LENGTH OF IT, THEN CUT ACROSS MAKING 4 PIECES,

STIR CURE ONE LAST TIME THOROUGHLY,,, LET STAND 3 - 5 MINUTES,, REMOVE ANY FOAM ( LITTLE BIT IS OK ) THEN PLACE BRISKET IN A LARGE 2 1/2 GALLON TUPPERWARE TYPE CONTAINER, POUR CURE MIXTURE OVER BRISKET COVER TIGHTLY WITH LID, PLACE IN FRIDGE.

TURN ALL PIECES OF BRISKET ONCE A DAY FOR 7 DAYS. REMOVE BRISKET FROM CURE, RINSE THE CURED BRISKET ( NOW PASTRAMI ) UNDER COOL WATER TO REMOVE EXCESSIVE CURE.. DONT RUB JUST RUN WATER OVER TURNING TO RINSE ALL SIDES LESS THEN 20 SECONDS. PLACE ON DRYING RACK TO ALLOW THE EXCESSIVE WATER RUN OFF. 1 DAY IS A 24 HOUR PERIOD OF TIME.

SLATHER WITH MUSTARD THEN APPLY RUB COATING EVENLY AND COVERING MUSTARD SO NONE OF IT IS SEEN.

SMOKE AT 225 F WITH NO MORE THEN 4 HOURS OF SMOKE USING MISQUITE, HICKORY, OAK, APPLE OR MAPLE. TAKE TO AN INTERNAL TEMP OF 145 - 150 F THEN REMOVE.

FOR A MORE TENDER CUT OF PASTRAMI,,,SEAL IN FOOD GRADE BAGS AND PLACE IN 210 F WATER FOR 24 HOURS ( USUALLY DONE IN A LARGE 16 - 24 QUART ROASTER PAN )