PASTRAMI MUSTARD CURE

By Beefman-2

MORTON TENDER QUICK PASTRAMI CURE

Ingredients

• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TBSP/ LB PAPRIKA
• 1 TBSP/ LB BROWN SUGAR
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB ONION POWDER
• 1.5 TSP / LB BLACK PEPPER
• 2 TSP / LB GROUND MUSTARD

Preparation

Step 1

TRIM MEAT OF EXCESSIVE FAT, ¼ INCH OR LESS IS GOOD, WEIGH MEAT AND MAKE NOTE
MEASURE OUT ABOVE INGREDIENTS AND MIX THROUGHLY SO THERE ARE NO CLUMPS
SHAKE ON MEAT COATING IT EVENLY ALL THE WAY AROUND. PLACE IN TUPPERWARE
TYPE CONTAINER TURNING TWICE A DAY FOR 7 – 8 DAYS, BIT LONGER FOR THICKER
CUTS, FIGURE 1 DAY OF CURING PER INCH OF THICKNESS AFTER 5 DAY MIN
8 INCH THICK CUT WOULD BE 8 TO 9 DAYS