Making our own Pastrami

Agree...Proven details are a must..

I don't know if it's called curing but I do salt/soak my own corned beef..


Basically I chunk up a beef roast and soak it in a salt brine for weeks
 
I've done it a few times....Make corned beef a couple times a year and this is just an extension of that.
Pretty easy but its not instant gratification: cure, soak, season, smoke then steam when you serve.
 
You don't need nitrite/nitrates to cure your corned beef but your color will be dull grey and weird looking. I think it tastes a little different but that could just be placebo from the appearance
 
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Yeah we did a corned beef a while back that tasted fine but lacked the color. We will see if we get a traditional coloring out of this or not.
 
IMG_0759R.jpg~320x480


That was a corned beef brisket I cured a while back. I think I have pics in a few other threads of other brisket and pastrami
 
Never tried any home curing like that. Let us know how it comes out!

The corned beef looks good Lerxst - how many ghost chiles did you use for that? :grin:
 
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