Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Home-cured Pastrami Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

1 Slab, 4 1/2 pound of beef
flanken see note
1/2 Cup(s) Salt/preferable kosher
2 Tablespoon(s) Sugar
2 Teaspoon(s) Ground ginger
1 Teaspoon(s) Saltpeter, available in drug
1 Tablespoon(s) Coriander seeds
1/4 Cup(s) Peppercorns
1 Clove finely chopped garlic
I have tried this one several times and it is much better than the
storebought kind. 1. Pat the meat dry. 2. Combine the salt, sugar,
ginger andsalt peter in a miling bowl. 3. Coarsely crush the coriander
seeds andpeppercorns, using a mallet or the bottom of a clean, heavy
skillet. Orgrind coarsely. Add them to the bowl along with the garlic.
Blend well.Rub the mixture into the meat. 4. Placed the seasoned meat
in a plasticbag and seal tightly. Place in a tray large enough to hold
it.Refrigerate and turn the bag over once a day so that the meat
seasonsevenly. Let the meat cure for seven or eight days. 5. Remove the
meatand drain the liquid that accumulated. Save the solid seasonings
anddiscard the liquid. Rub the solid back into the meat. Use a needle
torun a string thuough the meat. Tie the ends of the string
together.Suspend the meat on the string and let it dry in a dry, cool
windy placeor use an electric fan. Dry for about 24 hours. 6. Hang the
meat in asmoker (see note) and smoke two and one-half to three hours at
about 150to 160 degrees, or smoke according to the manufacturer's
instructions.Yield: 8 to 12 servings. Note: Brisket of beef may be
substituted forthe flanken, but it will not be as juicy. Home smokers
are availablefrom L. L. Bean, inc., Freeport, Me. 04032, for about
$27.50 and fromLuhr Jensen & Sons, P.O. Box 297, Hood River, Or. 97031.
Catalogues maybe ordered. Ralph WalkerRecipe by: Ralph Walker
(WNTP27A) Posted to JEWISH-FOOD digest V97#134 by Nancy Berry
<nlberry@Prodigy.Net> on Apr 27, 1997

Scale this recipe to Servings [?]