taking the salt cured meat to the next level --- already did the corned beef experiment, which turned out well.

this time, i used a 5 lb chuck roast .... i was fixing to use a sirloin cap, but that was $50 ... went with the $22 chuck roast instead ... good quality meat though - got it from the local butcher


Brine:
3 quarts of water
2 tablespoons pickling spice
1/4 cup meat cure (has salt peter to keep it pink on the inside)
1/2 cup Tony Chachere's Creole Seasoning
4 tablespoons black pepper
4 tablespoons paprika
2 teaspoons liquid hickory smoke
3 tablespoons garlic powder
3 tablespoons worcestershire sauce
2 teaspoons ground savory
1 tablespoon hot mustard

boiled the brine for 30 minutes so everything is nice and dissolved

iced the brine down to bring it to room temperature

put the meat and the brine in a tupperware container in my garage fridge.


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in 30 days i will pull out of the fridge and give it a rinse and a dry rub

rinse:
30 minutes in cold water to draw out excess salt

dry rub:
black pepper
garlic powder
creole seasoning


after that i will put it in my smoker for 10 hours on a low low heat


slice it super thin, put it on a sandwich with lettuce, onions, and tomatoes

 

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-- edit --

i forgot ... i added one of Shiner Bock's 100 year commemorator Doppelbocks to the brine

 

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Why brine it for so long?

 

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i only need to brine it for 10 days for the curing process

.... salt seeps into the meat a lot easier than the other flavors though

so it needs more time to develop that peppery goodness that makes pastrami so good

 

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i cut off a chunk last night and checked the flavor

it was really good ... i might go ahead and pull it out next weekend (the 14th)


give it the 30 minute fresh water soak


dry rub pepper - garlic powder - paprika - creole seasoning

douse it in hot sauce and then smoke it

 

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