pastrami

By RandrR

Ingredients

• 4000 g Beef short rib, approximately two three-bone plates
• 9 kg Water
• 655 g Brown sugar
• 375 g Salt
• 60 g Insta Cure No. 1 
• 82 g Black pepper 
• 55 g Coriander seed, whole 
• 10 g Yellow mustard seed, whole 
• 10 g Garlic, powder
• 10 g Juniper berries, whole 
• 8 g Pink peppercorns, whole 
• 7.5 g Chili flake
• 4.5 g Fennel seed, whole 
• 3.2 g Cinnamon, whole 
• 0.7 g Clove 
• 0.5 g Fresh bay leaf, fresh

Preparation

Step 1

brine

9 kg Water

580g Brown sugar

300g Salt

60g Insta Cure No. 1 

13g Coriander seed, whole 

10g Yellow mustard seed, whole 

10g Black pepper 

8g Pink peppercorns, whole 

4.5g Fennel seed, whole 

3.2g Cinnamon, whole 

1g Chili flake

0.7g Clove 0.5g

Fresh bay leaf, fresh

trim fat, cut along rib bones
Mix brine 7 days

Rub

75g Brown sugar

75g Salt

72g Black pepper 

55g Coriander seed, whole 

10g Garlic, powder

10g Juniper berries, whole 

7.5g chili flake

smoke at 150 for 5-7 hours

sous vide at 64 C for 48 hours