I saw this advertisement and decided it was time to make a pastrami
The recipe I use is:
I have attached the recipe files in a .zip. The spreadsheet is useful for scaling the brine and so on.
So I went to the store and got a tri-tip.
Pastrami is usually made from a well marbled brisket. This cut is not available in small amounts, so I use something else. Tri-Tip isn't the best, it will be a bit dry, but not too bad. Use the cut untrimmed, you want as much fat on it as possible.
Weigh the meat.
This cut came in at 3lb 7oz, (3.4375lb.) Enter the value into the title on the spreadsheet
I have been brining with this container. A 4 liter food service thing.
Now lets see if the meat fits.
The fun part about making pastrami is that you can always make two pastrami's.
Cut the meat so that it will fit.
Now for the fun part. Making the brine.
You will need salt, prague powder #1, sugar, and garlic.
I will be adding some vitamin C too.
You need to get the volume of brine to make.
I will borrow an old greek technique and do that by filling up the container with water.
Now pour the water off into a bowl.
Now you can use a measuring cup to get the volume of the water. Throw the water out.
Enter the value into the spreadsheet, in the cell below the meat weight.
Print out a copy of the scaled recipe.
Now the brine can be made.
My container needed 8 cups of water to cover the meat.
8 cups of brine will use:
4T Salt, pure
1.6T Cure, #1(Prague powder #2, pink salt)
3.2T Garlic, chopped
0.5t Ascorbic Acid
~.8t Baking Soda
Cure #1 is Prague Powder #1, also called pink salt.
It is 1 part Sodium Nitrite, 15 parts Sodium Chloride.
So it is 6.25% nitrite in salt.
A little red food color is added to make it look different from salt.
I bought it in bulk at a restaurant supply store.
The nitrite makes the meat turn red.
Nitric Oxide binds with the myoglobin in the beef.
I think is also keeps the contams from growing too.
I read that the nitrosamines that are produced by the nitrite can be eliminated by adding ascorbic acid(vitamin C).
The acid needs to be neutralized otherwise the nitrite will form nitrous acid and decompose into nitric oxide and you will smell something very similar to chlorine gas.
So, add 8 cups of clean water to the bowl. I use RO water, demineralized water.
Add the salt, cure, and sugar.
Remove a little water into a cup.
Add the ascorbic acid to the water, mix.
Using a 1/4t spoon drop some baking soda into the water.
It will start to fizz. Swirl the solution until it stops fizzing.
The carbonate neutralizes the acidity and releases carbon dioxide.
Continue to add baking soda until the fizzing stops.
Carefully pour the solution into the brine.
Excess soda will sink to the bottom of the cup.
Sodium Erythorbate can also be used. It is the same thing, easier to use too. Just add it in.
So now you have the brine put together.
Now stir to dissolve the salts and sugar.
Time to work on your knife skills and chop the garlic.
Get what you think will be at least enough garlic, 3.2T in this case
Personally, I think you cannot have too much garlic, so this is a minimum amount.
Break the garlic up into cloves.
Use a chopping knife to cut off the base of each clove
and crush the clove with the side of the knife.
Scrape the mess off the cutting board, Clean the board and knife.
Peel the garlic.
Chop, chop, chop.
Now toss the chopped garlic into the brine container.
Pour in the brine.
Cover the brine.
Put the brine into the refrigerator for 7 days.
Step one is complete!
The brine will turn pink after a while.
The brine will develop nice smell, nothing funky.
In a week, I will finish the pastrami.
I will smoke it rather than just slow cook it.
Edited by Dipole, 23 September 2018 - 12:15 PM.