PASTRAMI CURING, SEASONING AND COOKING

By Beefman-2

Ingredients

• 15 TO 25 LB BRISKET, CHUCK ROAST, SIRLOIN ROAST, BEEF SHOULDER
• PASTRAMI CURE ( FOLLOW THE CURE INSTRUCTIONS )
• GULDENS SPICY BROWN MUSTARD
• PASTRAMI RUB MEASURED AND MIXED WELL

Preparation

Step 1

1) SELECT A GOOD PIECE OF MEAT WITH GOOD MARBLING.
2) TRIM EXCESSIVE FAT OFF OF MEAT
3) MAKE PASTRAMI CURE
4) CURE THE MEAT AS PER CURE INSTRUCTIONS
5) REMOVE THE MEAT, RINSE AND PAT DRY
6) COAT MEAT WITH GULDENS SPICY BROWN MUSTARD, BACK IN CONTAINER AND INTO FRIDGE FOR 24 HOURS
7) CHOOSE AND MAKE PASTRAMI RUB, MIX WELL AND STORE IN TUPPERWARE CONTAINER.
8) AFTER 24 HOURS OF MUSTARD BEING ON MEAT,, PULL OUT AND APPLY A MEDIUM TO HEAVY COAT OF RUB. BACK IN FRIDGE OVER NIGHT OR FOR 12 HOURS
9) PREHEAT SMOKER AT 225 F
10) USE YOUR FAVORITE WOOD TO SMOKE,, DO NOT USE MISQUITE OR HICKORY. SMOKE FOR NO MORE THEN 3 HOURS.
11) COOK TILL AN INTERNAL TEMP OF 145-150 F