DRY CURE PASTRAMI

By Beefman-2

TANGY DRY CURE PASTRAMI

Ingredients

• CURE
• 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 TSP / LB BLACK PEPPER
• 1 TSP / LB GROUND MUSTARD
• SPICY RUB
• 1 1/4 CUP BROWN SUGAR
• 1/4 CUP LAWRYS SEASON SALT
• 1/4 CUP GARLIC POWDER
• 1/4 CUP CELERY SALT
• 1/4 CUP ONION SALT
• 1/2 CUP PAPRIKA
• 3 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 1 TSP LEMON PEPPER
• 2 TSP CELERY SEED
• 2 TSP GROUND SAGE
• 1 TBSP GROUND MUSTARD
• 1/2 TSP GROUND THYME
• 2 TSP CAYENNE

Preparation

Step 1

TRIM MEAT AND WEIGHT, THIS IS WHAT YOU BASE YOUR MEASUREMENTS ON
USE A KITCHEN SCALE, MEASURE AND MIX CURE TOGETHER. APPLY ½ TO MEAT
COATING COMPLETELY , PLACE MEAT INTO TUPPERWARE CONTAINER AND INTO FRIDGE LET STAND IN FRIDGE FOR TWO DAYS.. REMOVE FROM FRIDGE AND CONTAINER APPLY REST OF CURE COATING THE MEAT AGAIN . THEN BACK INTO CONTAINER AND FRIDGE, TOTAL CURE TIME IS 8 DAYS FROM FIRST APPLICATION OF CURE. AT THE END OF THE LAST DAY OF CURE,,, PULL MEAT AND RINSE,, LET DRY AND PREPARE RUB,, APPLY RUB TO THE MEAT AND BACK INTO FRIDGE OVER HIGHT, SMOKE.
NO MORE THEN 4 HR, @ 225, STOP SMOKE AND COOK TILL AN I.T OF 155 F